Chocolate Raspberry Ganache Brownies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 181.1
- Total Fat: 8.0 g
- Cholesterol: 17.3 mg
- Sodium: 14.9 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 1.4 g
- Protein: 2.9 g
View full nutritional breakdown of Chocolate Raspberry Ganache Brownies calories by ingredient
Introduction
Boasting a layer of chewy fudge brownies topped by smooth ganache icing, these rich, decadent brownies will satisfy the taste buds for less than 200 calories each. Boasting a layer of chewy fudge brownies topped by smooth ganache icing, these rich, decadent brownies will satisfy the taste buds for less than 200 calories each.Number of Servings: 24
Ingredients
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Brownie Mix, Duncan Hines Family -Style Chewy Fudge Brownies
Water, tap, 1/4 cup
Canola Oil, 1/4 cup
Applesauce, unsweetened, 1/4 cup
Egg, fresh, 2 large
Milk, 1%, 1 cup
Semisweet chocolate, 1.25 cup chips (I prefer mini-chips)
Butter, salted, 1 tbsp
Smucker's sugar free red raspberry preserve, 2 tbsp
Sucralose (like Splenda), 1 tbsp
Rum, 1 fl oz
Directions
1. Spray the bottom of an 11" x 13" cake pan with cooking oil spray. Preheat oven to 350 degrees.
2. Prepare brownies by blending brownie mix, water, oil, applesauce, eggs and 1/4 C of chocolate chips until well mixed. Pour into pan and cook for 30 minutes, or as directed on brownie mix box. Remove from oven and cool.
3. When brownies are cooled, mix milk, 1 C of chocolate chips, butter, sucralose and rum in a sauce pan. Warm over low heat, stirring often.
4. Place preserves in a microwaveable bowl and heat until melted. Pour through a strainer to remove seeds and add to sauce pan with chocolate mixture.
5. Heat chocolate mixture, stirring until chocolate is completely melted and mixture is smooth. Pour over the top of the prepared brownies. Cover and cool in refrigerator until ganache is set.
6. Slice brownies and serve with vanilla ice cream or place a raspberry on the top of each brownie.
2. Prepare brownies by blending brownie mix, water, oil, applesauce, eggs and 1/4 C of chocolate chips until well mixed. Pour into pan and cook for 30 minutes, or as directed on brownie mix box. Remove from oven and cool.
3. When brownies are cooled, mix milk, 1 C of chocolate chips, butter, sucralose and rum in a sauce pan. Warm over low heat, stirring often.
4. Place preserves in a microwaveable bowl and heat until melted. Pour through a strainer to remove seeds and add to sauce pan with chocolate mixture.
5. Heat chocolate mixture, stirring until chocolate is completely melted and mixture is smooth. Pour over the top of the prepared brownies. Cover and cool in refrigerator until ganache is set.
6. Slice brownies and serve with vanilla ice cream or place a raspberry on the top of each brownie.
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