- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 261
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 110 mg
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 261
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 110 mg
Ingredients
For the brownies:
For the raspberry sauce:
Directions
- Preheat oven to 350 degrees F. Lightly spray a 9 by 9-inch baking pan with butter flavored cooking spray; set aside.
- In a blender, puree prunes and applesauce. Transfer to a medium mixing bowl. Add the brownie mix, egg whites, oil, and raspberry liqueur or water to mixing bowl. Beat for 1 minute with a wooden spoon until smooth. Transfer to prepared baking pan; set aside.
- In a small saucepan over medium-high heat, melt the preserves. Drizzle over brownies. Swirl with a table knife.
- Bake in preheated oven for 30 to 35 minutes. Remove and cool completely before cutting.
For the raspberry sauce:
- Puree thawed raspberries, honey, and liqueur in blender. Push through a fine mesh strainer; set aside.
- To serve, spoon 1 to 2 tablespoons coulis on a plate. Place brownie in center of coulis. Garnish with 3 to 5 fresh raspberries and a fresh mint sprig.
