Fudgy Chocolate Brownies with Raspberry Orange Sauce

Saw this Becel brownie recipe in my MedicAlert newsletter (which I rarely open let alone flip through.)  I thought they sounded delicious and while I haven’t tried them yet, I will in the near future – although I will undoubtedly tweak to suit my pantry (i.e. substituting butter for margarine and sticking to one type of flour).

2 tbsp 30 mL Becel margarine
1/2 cup 125 mL cocoa powder

1 cup 250 mL granulated sugar
1 egg
3/4 cup 175 mL unsweetened applesauce
2 tsp 10 mL vanilla
1/4 cup 50 mL all-purpose flour
1/4 cup 50 mL whole wheat flour
1/4 tsp 2 mL each: baking soda, salt


1/4 cup 500 mL Fresh or frozen raspberries
1/2 cup 125 mL orange juice
1/3 cup 75 mL granulated sugar
1 tbsp 15 mL cornstarch
2 tbsp 30 mL cold water

1.Preheat oven to 350 F (180 C). Spray an 8-inch (20-cm) square baking pan with nonstick cooking spray. Dust with cocoa, shaking out excess.

2.In a small saucepan, melt margarine on low heat. Remove from heat and stir in cocoa, sugar, egg, applesauce and vanilla, beating until smooth. Gently stir in flours, baking soda and salt until well-combined.

3.Pour into prepared pan and bake 25 to 30 minutes or until set. Cool completely and cut into 16 squares with a hot wet, knife. Store in the refrigerator.

4.Combine raspberries, orange juice and sugar in saucepan. Bring to a boil, stirring constantly. Dissolve cornstarch in water. Add to pan and cook, stirring 2 minutes.

5.Chill sauce until cold, about 15 minutes. Serve with brownies.

You can find the original recipe and nutrition information on the Becel Love Your Heart website.  They have a few other recipes I’ll be trying as well as that appear to be healthy and delicious (Lemon Blueberry Coffee Cake, anyone?)

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