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Brownies with Raspberry Coulis Recipe

Brownies with Raspberry Coulis made with Truvia

These brownies with raspberry coulis contain 35% fewer calories* and 90% less sugar* than the full-sugar version. Recipe developed by Live Better America™. Live Better America is brought to you by Minneapolis-based General Mills and is an online source for refreshing new ideas to eat, connect and live better — the simple, fun and encouraging way! LiveBetterAmerica.com brings you all kinds of mouthwatering healthified™ recipes, the straight scoop on topics you're interested in, and helpful tools for a healthier lifestyle. Makes 16 servings.

Serving size: 1 2x2-inch brownie

Calories: 150 Calories

Ingredients

Brownies

  • 4 oz. unsweetened baking chocolate

  • 1⁄4 cup butter

  • 1⁄4 cup canola oil

  • 2 eggs

  • 3⁄4 cup Truvía® Cane Sugar Blend

  • 2 tsp vanilla

  • 1⁄2 cup Gold Medal® unbleached all-purpose flour

Coulis

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

  • 1⁄2 tsp Truvía® Cane Sugar Blend

  • Frozen (thawed) sugar-free whipped topping, if desired

Directions

  • 1.

    Heat oven to 375°F.

  • 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 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 Truvía® Cane Sugar Blend. Drizzle over each brownie before serving.

  • 7.

    Top with whipped topping.

*This brownie has 150 calories and 2 grams of sugar per serving compared to the full-sugar version that has 230 calories and 22 grams of sugar per serving.

Nutrition Per Serving

Calories 150
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Cholesterol 30mg
Sodium 35mg
Potassium 60mg
Total Carbohydrate 10g
Dietary Fiber 3g
Sugars 2g
Erythritol 2g
Protein 2g
Vitamin A 2% DV
Vitamin C 6% DV
Calcium 0% DV
Iron 6% DV
Brownies with Raspberry Coulis Recipe

Serving size: 1 2x2-inch brownie
Calories: 150 Calories

Ingredients

Brownies

  • 4 oz. unsweetened baking chocolate

  • 1⁄4 cup butter

  • 1⁄4 cup canola oil

  • 2 eggs

  • 3⁄4 cup Truvía® Cane Sugar Blend

  • 2 tsp vanilla

  • 1⁄2 cup Gold Medal® unbleached all-purpose flour

Coulis

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

  • 1⁄2 tsp Truvía® Cane Sugar Blend

  • Frozen (thawed) sugar-free whipped topping, if desired

Directions

  • 1.  

    Heat oven to 375°F.

  • 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 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 Truvía® Cane Sugar Blend. Drizzle over each brownie before serving.

  • 7.  

    Top with whipped topping.
Brownies with Raspberry Coulis is rated 4.0 out of 5 by 2.
Rated 3 out of 5 by from good but a little difficult This is a great recipe, but a bit scary for the novice baker. Perhaps would be easier to use a fruit that doesn't need the seeds strained.
Date published: 2015-02-11
Rated 5 out of 5 by from Just as good as it looks This is an AWESOME low-sugar brownie recipe. I didn't alter the recipe at all. I tried a few no-sugar brownie recipes before it, but they weren't  working for me. I've been employed as a beverage formulator for six years using alternative sweeteners and nothing beats the real thing. BUT, you can reduce the amount and as long as you have a little sugar, you can go the rest of the way with alternative sweeteners and get a similar result. (The baking blend of Truvia has sugar in it whereas the non-baking blend for tea and coffee does not.)  I do need to add a few things. When I made it last night, the top looked a little wet when the time was up (15 minutes), but it WAS done. Within 10 seconds of taking it out of the oven, the wetness dried up/went into the brownie. Also, it was good last night but the stevia had a somewhat funky aftertaste. However, by this morning all the flavors had had time to marry together and it was AMAZING. (My husband put both the brownies and the raspberry sauce in the fridge, so I don't know if that had something to do with it.) Anyway, you should try it. I'm a foodie and I would not give a recipe a good review if I didn't absolutely love it.
Date published: 2014-01-11
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