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Ингредиенты
- 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)
Инструкции
- Preheat oven to 325 degrees F. Spray an 8 x 8 inch baking pan with cooking spray.
- 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.
- In a small bowl, mix 2 Tbsp. of Splenda and the Luzianne Raspberry Flavorings to make a syrup.
- 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.
- Add in the chocolate mix to the butter mix and beat well. Add in the flour and beat till smooth.
- Pour into the prepared baking pan, sprinkle the chocolate morsels over the top, and bake for 30-35 min.
- Meanwhile, place 3 ounces of raspberries in a blender with the Splenda and the Raspberry flavoring and puree till smooth.
- Place the blender contents into a small saucepan and heat gently. Add in the arrowroot and heat till the sauce thickens.
- Remove from the heat and cold for a few min. Gently stir in the remaining 3 ounces of whole raspberries.
- 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.
