Chocolate Agave Brownies

Ingredients
½ c. salted butter (I used 6 Tbsp. tonight and it turned out great. I might use even less next time and increase the milk or syrup)
1 ½ c. agave chocolate syrup
2 eggs
1 tsp. vanilla
1 c. flour (for fluffier brownies this can be taken down to 2/3 c.)
½ t. baking powder
¼ tsp. salt
½ c. chopped nuts (optional)

Steps
Heat oven to 325 F.
Grease and lightly flour the bottom of an 8 or 9-inch square pan.
Melt butter in microwave. Put all ingredients (except nuts) into blender and blend until smooth.
Add nuts and mix. Pour brownie mixture into a greased pan and bake for 25-30 min. Cool.
If desired, top cut pieces with coulis and serve!

Agave Chocolate Syrup
1 c. good quality cocoa (this is key!)
½ t. vanilla
1 c. hot milk (homemade almond milk preferred, though water also works)
1 c. agave
1-2 tbsp. ultra gel (optional- I’ve never used it)

Mix cocoa, vanilla and hot milk until smooth. Add agave and blend

Raspberry Coulis (Drizzled Topping)
1 10 oz. bag of frozen raspberries
2 Tbsp. clover honey
½ tsp. of lemon, orange OR lime zest

In medium sauce pan cook down the raspberries and bring to simmer. Over medium heat add honey (or other sweetener if desired). Stir constantly. Once the mixture has thickened stir in zest and let simmer for one to two minutes. Strain it through a piece of cheese cloth or a fine sieve using a spatula to press out the thickened juices. Coulis does not normally have seeds or skins. Allowing the coulis to cool will also aid in thickening. Drizzle over cooked brownies. Can be served hot or at room temperature.