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Two of my most favorite flavors in the world are raspberry and chocolate. I know I am not alone in this! Put them together and you have an unstoppable dessert. That’s just what this brownie recipe does.
At first glance I thought this recipe would be difficult to make, but it’s actually quite simple. Anyone will be impressed and happily toss several of these in their mouth. Whomever you’re spoiling, let them indulge in a guilty treat – they’ll love you for it.
Recipe and photo courtesy of Betty Crocker.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS
Quick Tip: Add a dollop of Cool Whip to send these treats over the top.
Check out what my friends at Betty Crocker had to say about these Brownies with Raspberry Coulis:
I made these for no other reason than I was craving them. Man am I glad I did! They were perfect after dinner, and with coffee in the morning, too.
Never underestimate the power of chocolate. This was a great recipe that I made for a bake sale. They sold out before anything else!
4 oz Hershey unsweetened baking chocolate
¼ cup Land O Lakes butter
¼ cup Wesson canola oil
2 Eggland’s Best eggs
¾ cup Truvía™ Baking Blend
2 teaspoons vanilla
½ cup Gold Medal™ unbleached all-purpose flour
2 cups Cascadian Farm™ frozen organic red raspberries (from 10-oz bag)
½ teaspoon Truvía™ Baking Blend
Frozen (thawed) sugar-free whipped topping, if desired
Quick Tip: If you prefer strawberries over raspberries it tastes just as great atop these drool-worthy brownies.
Thank you to Betty Crocker for this awesome recipe!