Triple Raspberry Brownie

Total Time:
50 min
15 min
35 min

16 servings

  • For the brownies:
  • 1/2 cup moist prunes (recommended: Sunsweet)
  • 1/3 cup unsweetened organic applesauce (recommended: Santa Cruz)
  • 1 (19.5-ounce) box brownie mix (recommended: Betty Crocker)
  • 2 egg whites
  • 1/3 cup oil
  • 1/4 cup raspberry liqueur (recommended: Framboise) or water
  • 1/3 cup 100 percent raspberry fruit spread or preserves
  • For the raspberry sauce:
  • 2 cups frozen raspberries, thawed (recommended: Dole)
  • 1 tablespoon honey
  • 2 tablespoons raspberry liqueur (recommended: Framboise)
  • Fresh raspberries, for garnish
  • Fresh mint sprigs, for garnish
  • For the brownies:
For the brownies:
  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Fudge-Topped Brownies