Triple Raspberry Brownie (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Ingredients:
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 |
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 |
Directions:
1. For the brownies:
2. Preheat oven to 350 degrees F. Lightly spray a 9 by 9-inch baking pan with butter flavored cooking spray; set aside.
3. 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.
4. In a small saucepan over medium-high heat, melt the preserves. Drizzle over brownies. Swirl with a table knife.
5. Bake in preheated oven for 30 to 35 minutes. Remove and cool completely before cutting.
6. For the raspberry sauce:
7. Puree thawed raspberries, honey, and liqueur in blender. Push through a fine mesh strainer; set aside.
8. 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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