1 pkg brownie mix
1/2 canola oil (I use applesauce)
1/2 cup water
2 eggs (I use egg beaters)
1/2 tsp chili powder
1/2 tsp instant espresso
1/2 cup raspberry preserves (I use the natural no sugar added)
1 bag semi-sweet chocolate chips
1 cup whipping cream (I use 1/2 whipping cream and 1/2 fat free half and half)
Heat oven to 350. Spray 13x9 pan with non-stick cooking spray.
Mix together brownie mix, applesauce, water, egg beaters, chili powder and espresso. Stir 50 strokes. Spread batter in pan. Drop spoonfuls of raspberry preserves on batter. Swirl with a knife in a S shape. Bake 25 to 30 minutes. Cool Completely about 1 hour.
In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.
Enjoy!!
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