Lesleys Valentine Brownies With Raspberry Coulis Recipes

BROWNIES WITH RASPBERRY COULIS

Brownies with Raspberry Coulis image

Try these delicious and decadent brownies made with Truvía™ Baking Blend to reduce sugar without sacrificing flavor.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 25m

Yield 16

Number Of Ingredients 10

Ingredients

4 oz unsweetened baking chocolate
1/4 cup butter
1/4 cup canola oil
2 eggs
3/4 cup Truvía™ Baking Blend
2 teaspoons vanilla
1/2 cup Gold Medal™ unbleached all-purpose flour
2 cups Cascadian Farm™ frozen organic red raspberries (from 10-oz bag)
1/2 teaspoon Truvía™ Baking Blend
Frozen (thawed) sugar-free whipped topping, if desired

Steps:

Heat oven to 375°F. Spray 8- or 9-inch square pan with cooking spray. In 1-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Stir in oil.
In large bowl, beat eggs, 3/4 cup Truvía™ Baking Blend and vanilla with whisk. Stir in chocolate mixture. Stir in flour; mix well. Spread batter evenly in pan.
Bake 12 to 15 minutes or until brownies spring back when lightly touched in center, and edges begin to pull away from sides of pan. (Top may still appear shiny.) Cool slightly, and cut into 4 rows by 4 rows, or cool completely before cutting.
In 1-quart saucepan, cook frozen raspberries over medium-low heat about 10 minutes or until a sauce forms, stirring occasionally and breaking up berries. Remove from heat; strain out seeds in fine mesh strainer. Stir in 1/2 teaspoon Truvía™ Baking Blend. Drizzle over each brownie before serving. Top with whipped topping.

Nutrition Facts : Calories 150, Carbohydrate 10 g, Cholesterol 30 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 2 g, TransFat 0 g

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