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Brownies with Raspberry Coulis

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  Try these delicious and decadent brownies made with Truvía™ Baking Blend to reduce sugar without sacrificing flavor. Ingredients Brownies 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 Coulis 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 1 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. 2 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. 3 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, a...
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Berry Brownie Parfaits

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  Enjoy these delicious parfaits layered with brownie pieces, raspberries and pudding mixture – a wonderful dessert. Ingredients 1 package (4-serving size) white chocolate instant pudding and pie filling mix 1 1/2 cups milk 1/2 teaspoon rum extract 1 cup Cool Whip frozen whipped topping, thawed 4 brownies (2 1/2-inch square) 1 cup fresh raspberries Steps 1 Beat pudding mix, milk and rum extract in medium bowl 2 minutes, using wire whisk. Refrigerate 10 minutes. Fold in whipped topping. 2 Cut each brownie into 12 squares. For each serving, spoon about 2 tablespoons pudding mixture into 6- to 10-inch parfait glass. Top with 4 brownie pieces and 4 raspberries; press lightly. Repeat layers. Top each with 2 tablespoons pudding mixture. Refrigerate 30 minutes. Garnish with remaining raspberries.
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Chocolate Fudge Brownie Berry Sundae

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  Ingredients 1 Fiber One™ 90 Calorie chocolate fudge brownie 1 tbsp. raspberry sorbet 6 fresh raspberries Steps 1  Place brownie in individual serving bowl. Spoon sorbet on top of brownie. Dot sorbet with fresh raspberries.
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Easy Raspberry Brownies

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  Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm! Ingredients 1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix Water, vegetable oil and eggs called for on brownie mix box 1 package (8 oz) cream cheese, softened 1/2 cup powdered sugar 1/2 cup raspberry preserves 1 oz unsweetened baking chocolate 1 tablespoon butter or margarine Steps 1  Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour. 2  Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes. 3  Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covere...
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Raspberry Mousse Brownies

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  Brownie mix, chocolate chips and whipping cream create a chocolate lover's dreamy indulgence. Ingredients 1 box (16 oz) Betty Crocker™ Supreme original brownie mix Water, vegetable oil and egg called for on brownie mix box 3/4 cup plus 2 tablespoons semisweet chocolate chips 2/3 cup plus 2 teaspoons whipping cream 2 tablespoons seedless red raspberry jam 1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 16-oz container) Fresh raspberries, if desired Steps 1  Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours. 2  In medium microwavable bowl, place 3/4 cup chocolate chips, 2/3 cup whipping cream and raspberry jelly. Microwave uncovered on High 1 to 2 minutes, stirring once every 30 seconds, until chocolate is melted. Stir until mixture is smooth (there may still be a little undissolved jam). R...
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Double Mint Brownies

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  Treat your guests with these double mint brownies that are made using chocolate candies and Betty Crocker® fudge brownie mix - a tasty dessert. Ingredients 1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix Water, vegetable oil and eggs called for on brownie mix box 1/2 cup unsalted butter, softened 1 box (1 lb) powdered sugar (4 cups) 5 tablespoons whipping cream 2 teaspoons peppermint extract 6 drops green food color, if desired 1 cup thin rectangular crème de menthe chocolate candies, unwrapped, shaved (about 34 candies) Steps 1  Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. 2  Make brownies as directed on box for fudge-like brownies, using water, oil and eggs. Spread batter in pan. 3  Bake 25 minutes or until toothpick inserted 2 inches from edge of pan comes out clean. Cool completely on cooling rack, about 30 minutes. 4  In large bowl, beat butte...
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Triple-Mint Andes™-Oreo™ Brownies

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  Chocolate and mint come together in these loaded mint brownies. Ingredients 1 box Betty Crocker™ mint chip brownie mix Water, oil and egg called for on brownie mix box 1 package Andes crème de menthe mints (28 mints), unwrapped and halved 8 Oreo chocolate crème sandwich cookies, quartered Steps 1  Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal. 2  Make brownie batter as directed on box, reserving mint chips packet for later. Stir in 36 Andes™ mint halves and 1/2 cup of the Oreo™ cookie pieces; spread in pan. Top batter with remaining 1/2 cup Oreo™ cookie pieces and sprinkle mint chips (from reserved packet) over top. 3  Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 30 minutes; top with remaining 20 Andes™ mint halves. Cool completely before serving, about 2 hours.
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