Best Lesleys Valentine Brownies With Raspberry Coulis Recipes

RASPBERRY BROWNIE DESSERT

Raspberry Brownie Dessert image

This is such an easy dessert that everyone goes crazy over! I have brought it to church and work potlucks, and everyone always begs for more. The recipe is so easy-it goes together in a snap. -Ann Vick, Rosemount, Minnesota

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 18 servings.

Number Of Ingredients 4

Ingredients

1 package fudge brownie mix (13-inch x 9-inch pan size)
2 cups heavy whipping cream, divided
1 package (3.3 ounces) instant white chocolate pudding mix
1 can (21 ounces) raspberry pie filling

Steps:

Prepare and bake brownies according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack. , In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.

Nutrition Facts : Calories 333 calories, Fat 20g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 225mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.

BROWNIES WITH RASPBERRY COULIS

Brownies with Raspberry Coulis image

Try these delicious and decadent brownies made with Truvía™ Baking Blend to reduce sugar without sacrificing flavor.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 25m

Yield 16

Number Of Ingredients 10

Ingredients

4 oz unsweetened baking chocolate
1/4 cup butter
1/4 cup canola oil
2 eggs
3/4 cup Truvía™ Baking Blend
2 teaspoons vanilla
1/2 cup Gold Medal™ unbleached all-purpose flour
2 cups Cascadian Farm™ frozen organic red raspberries (from 10-oz bag)
1/2 teaspoon Truvía™ Baking Blend
Frozen (thawed) sugar-free whipped topping, if desired

Steps:

Heat oven to 375°F. Spray 8- or 9-inch square pan with cooking spray. In 1-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Stir in oil.
In large bowl, beat eggs, 3/4 cup Truvía™ Baking Blend and vanilla with whisk. Stir in chocolate mixture. Stir in flour; mix well. Spread batter evenly in pan.
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.
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™ Baking Blend. Drizzle over each brownie before serving. Top with whipped topping.

Nutrition Facts : Calories 150, Carbohydrate 10 g, Cholesterol 30 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 2 g, TransFat 0 g