1. Preheat the oven to 325°F. Press parchment paper into the bottom of a 9" x 9" baking pan, making sure there is enough paper to overhang two opposite edges. Coat generously with cooking spray and dust lightly with flour.
2. Combine the chocolate and margarine in a bowl set over a saucepan of barely simmering water. Cook, stirring occasionally, until the mixture is melted and smooth. Remove from the heat and let cool 2 minutes.
3. Meanwhile, combine the whole eggs, egg white, granulated sugar, and vanilla extract in a bowl. Combine the flour, baking powder, and salt in a separate bowl. Whisk the slightly cooled chocolate mixture into the egg mixture until smooth. Add the flour mixture, stirring until combined. Gently fold in the raspberries. Pour the batter into the pan.
4. Bake for 48 to 50 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool in the pan for 10 minutes. Carefully lift the parchment from the pan and cool completely on a rack. Cut into 16 squares and sprinkle with confectioners' sugar, if desired, before serving.
Nutritional Facts per serving
Calories 360.7 cal
Fat 17.4 g
Saturated fat 8 g
Cholesterol 52.9 mg
Sodium 169.2 mg
Carbohydrates 49.9 g
Total sugars 41.1 g
Dietary fiber 3.2 g
Protein 5 g
Courtesy of the Rodale Healthy Recipe Finder.