Skill required: Confident Beginner
3/4 cup plus 1 tablespoon flour
1 cup sugar
3/4 cup unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup sugar free raspberry preserves
1/3 cup skim milk
5 tablespoons butter
2 eggs
1/3 white chocolate chips
1. Preheat oven to 350 degrees.
2. Whisk the raspberry preserves, milk and butter in a small saucepan over medium heat. Whisk until the butter is melted and the preserves have dissolved. DO NOT BOIL. Remove from heat and allow to cool slightly.
3. Sift together the 3/4 cup flour, cocoa, baking powder and salt in a large mixing bowl.
4. Next add the sugar, eggs, and cooled butter mixture to the dry ingredients. Fold together until well combined. Be careful to not over mix the batter.
5. In a small bowl, toss the white chocolate chips with 1 tablespoon flour. This step will prevent the chips from sinking during baking. Lightly fold into the batter.
6. Pour the batter into a greased 9-inch square baking pan or a lined mini muffin pan.
7. Bake at 350 degrees for 20 – 25 minutes for the square baking pan or until a toothpick comes out clean.
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