Brownies with Raspberry Coulis with Truvía^® Cane Sugar Blend

Ingredients

BROWNIES

• 4 oz. unsweetened baking chocolate

• 1⁄4 (60mL) cup butter

• 1⁄4 (60mL) cup canola oil

• 2 eggs

• 3⁄4 (185mL) cup Truvía^® Cane Sugar Blend

• 1⁄2 (125mL) cup Gold Medal^® unbleached all-purpose flour

COULIS

• 2 cups (500mL) Cascadian Farm^® frozen organic red raspberries (from 10-oz. bag)

• 1⁄2 tsp (2.5mL)Truvía^® Cane Sugar Blend

Directions

• 1.  

  Heat oven to 375^°F (190^°C).

• 2.  

  Spray 8-inch square pan with cooking spray.

• 3.  

  In 1-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Stir in oil.

• 4.  

  In large bowl, beat eggs, 3⁄4 cup (185mL) Truvía^® Cane Sugar Blend and vanilla with whisk. Stir in chocolate mixture. Stir in flour; mix well. Spread batter evenly in pan.

• 5.  

  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.

• 6.  

  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 (2.5mL) Truvía^® Cane Sugar Blend. Drizzle over each brownie before serving.

• 7.  

  Top with whipped topping.