Directions
1. Spray a 9x9x2-inch baking pan with nonstick cooking spray. Set aside. 
2. In a large bowl, combine flour, granulated sugar, brown sugar and cocoa powder. Make a well in the center. 
3. Add melted butter, evaporated fat-free milk, egg whites, egg, corn syrup, raspberry liqueur or juice and vanilla. Beat with a spoon until well mixed. 
4. Spread the batter into the prepared pan. Sprinkle raspberries on top. 
5. Bake in a 350 degree F oven for 40 minutes. Cool in pan. Sprinkle with powdered sugar. Drizzle with Chocolate-Raspberry Glaze. Let stand for 30 minutes to set glaze. Cut into bars. Makes 16. 
Chocolate-Raspberry Glaze: In a small bowl, stir together 1/2 cup sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 1 tablespoon raspberry liqueur or orange juice and 1/4 teaspoon vanilla. If necessary, stir in 1 to 2 teaspoons water to thin mixture. 
