Instructions: Preheat oven to 325 degrees F. Spray an 8 x 8 inch baking pan with cooking spray.

In a large bowl cream the margarine. Add the sugar and 1/2 cup of Splenda and continue to beat until light and creamy. Add the vanilla, mix well. Add the egg and beat until well mixed.

In a small bowl, mix 2 Tbsp. of Splenda and the Luzianne Raspberry Flavorings to make a syrup.

In a small saucepan melt unsweetened chocolate over medium heat stirring constantly. Remove from the heat and continue to stir for 1 minute to cool it a little. Add the raspberry syrup and stir to blend it completely.

Add the chocolate mixture to the butter mixture and beat well. Add the flour and beat until smooth.

Pour into the prepared baking pan, sprinkle the chocolate morsels over the top, and bake for 30-35 minutes.

Meanwhile, place 3 ounces of raspberries in a blender with the Splenda and the Raspberry flavoring and puree until smooth.

Place the blender contents into a small saucepan and heat gently. Add the arrowroot and heat until the sauce thickens.

Remove from the heat and cool for a few minutes. Gently stir in the remaining 3 ounces of whole raspberries.

To assemble dessert: When the brownies have cooled, cut into 16 pieces. Place one brownie in a decorative dessert dish. Spoon some raspberry sauce over the brownie and top with the Cool Whip or ice cream if desired.

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