Mocha Brownies with Fresh Raspberries

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.3 cup dutch process cocoa 
• 3 large egg whites lightly beaten
• 0.5 cup flour all-purpose
• 1 teaspoon espresso grounds instant
• 2 cups raspberries fresh
• 0.3 teaspoon salt 
• 1 cup sugar 
• 1 teaspoon vanilla extract 
• 0.3 cup vegetable oil 
• 0.3 cup coffee yogurt low-fat

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• baking pan
• measuring cup

Directions

1. Preheat oven to 37
2. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and next 4 ingredients (flour through salt) in a medium bowl, and add flour mixture to sugar mixture, stirring just until moist.
4. Pour mixture into a 9-inch square baking pan coated with cooking spray.
5. Bake at 375 for 25 minutes. Cool in pan on a wire rack.
6. Serve with raspberries.