Whole Grain Raspberry Brownies

These Whole Grain Raspberry Brownies will make a perfect healthier treat for Valentine’s Day. Or any day, really. They’re soft and chocolatey with a touch of raspberry flavor that comes from Torani raspberry flavoring syrup. I’ve said it so many times, but I honestly use these Torani syrups for SO many things. They’re awesome to use in so much more than just drinks.

Something I really like when using whole grains in baked goods is the depth of flavor they add. You can experiment with different whole grain flours in anything you bake. Many years ago, I was doing a lot of this experimenting and I found that I really like oat flour in in desserts because it’s a little bit sweeter. The rye and whole wheat add more depth. It’s hard to describe, but if you make the same recipe twice, once with white flour and once with whole wheat flour or a mixture of whole grain flour, I’m pretty sure you’ll be able to tell the difference flavor-wise and I’ll bet you’ll prefer the whole grain flour one. Just remember that you’ll need at least 70% whole wheat flour if it’s something like bread that depends on the gluten to hold together.

So, give these brownies a try this Valentine’s Day! I really think you’re gonna love them.

Whole Grain Raspberry Brownies

For the Brownies:

• 1 cup granulated sugar
• 2/3 cup brown sugar
• 3/4 cup butter, melted
• 2 eggs
• 2 teaspoons vanilla
• 1/4 cup Torani Raspberry Flavoring Syrup
• 3/4 cup whole wheat flour
• 1/3 cup oat flour
• 1/4 cup rye flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Frosting:

• 1/2 cup butter, softened
• 2 cups powdered sugar
• 2 tablespoons Torani Raspberry Flavoring Syrup
• 1/2 teaspoon vanilla
• 2 to 3 tablespoons milk

For the Chocolate Drizzle:

• 1 ounce semisweet chocolate chips
• 1 teaspoon butter

Instructions:

For the Brownies:

1. Preheat oven to 350 degrees F. Grease a 9×13 glass baking pan; set aside.
2. In a kitchen mixer whisk together the sugar, brown sugar, and melted butter. Add the eggs, vanilla, and Irish cream syrup. Blend well. Add flours (you can use all three flours or just all whole wheat if you like), cocoa powder, baking powder, and salt. Stir to combine and spread into prepared pan.
3. Bake for 20-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool.

For the Frosting:

1. Beat butter in a small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.

For the Glaze:

1. Place the glaze ingredients in a small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies.
2. Add sprinkles if desired. Cut into bars.