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Chocolate Brownies With Raspberry Sauce Recipe

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0 votes | 1505 views
Servings: 1

Ingredients

  • 1 stk of margarine
  • 1/2 c. all-purpose flour
  • 1/2 c. + 2 Tbsp Splenda sweetener
  • 1/2 c. sugar
  • 1 tsp vanilla
  • 2 x Large eggs, slightly beaten
  • 2 ounce unsweetened chocolate, melted
  • 2 Tbsp. Luzianne Raspberry Flavoring
  • 2 Tbsp. mini chocolate morsels
  • 6 ounce raspberries, washed and divided
  • 2 Tbsp. Luzianne Raspberry Flavoring
  • 1/4 c. Splenda sweetener
  • 1 tsp arrowroot Non-fat Cold Whip or possibly low sugar, low fat ice cream (optional)

Directions

  1. Preheat oven to 325 degrees F. Spray an 8 x 8 inch baking pan with cooking spray.
  2. In a large bowl cream the margarine. Add in the sugar and 1/2 c. of Splenda and continue to beat till light and creamy. Add in the vanilla, mix well. Add in the egg and beat till well mixed.
  3. In a small bowl, mix 2 Tbsp. of Splenda and the Luzianne Raspberry Flavorings to make a syrup.
  4. In a small saucepan heat unsweetened chocolate over medium heat stirring constantly. Remove from the heat and continue to stir for 1 minute to cold it a little. Add in the raspberry syrup and stir to blend it completely.
  5. Add in the chocolate mix to the butter mix and beat well. Add in the flour and beat till smooth.
  6. Pour into the prepared baking pan, sprinkle the chocolate morsels over the top, and bake for 30-35 min.
  7. Meanwhile, place 3 ounces of raspberries in a blender with the Splenda and the Raspberry flavoring and puree till smooth.
  8. Place the blender contents into a small saucepan and heat gently. Add in the arrowroot and heat till the sauce thickens.
  9. Remove from the heat and cold for a few min. Gently stir in the remaining 3 ounces of whole raspberries.
  10. To assemble dessert: When the brownies have cooled, cut into 16 pcs. Place one brownie in a decorative dessert dish. Spoon some raspberry sauce over the brownie and top with the Cold Whip or possibly ice cream if you like.
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