Triple Raspberry Brownie

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 16 servings
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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


  1. Preheat oven to 350 degrees F. Lightly spray a 9 by 9-inch baking pan with butter flavored cooking spray; set aside.
  2. 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.
  3. In a small saucepan over medium-high heat, melt the preserves. Drizzle over brownies. Swirl with a table knife.
  4. Bake in preheated oven for 30 to 35 minutes. Remove and cool completely before cutting.

For the raspberry sauce:

  1. Puree thawed raspberries, honey, and liqueur in blender. Push through a fine mesh strainer; set aside.
  2. 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.