Recipe courtesy of Sandra Lee
Episode: Rose Garden
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Triple Raspberry Brownie
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
16 servings
Level:
Easy
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
16 servings
Level:
Easy

Ingredients

For the brownies:
For the raspberry sauce:

Directions

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.

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