Triple-Raspberry Brownies

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Triple- Brownies
Raspberries and chocolate go great together.
  1. Cooking spray
  2. ½ cup pitted prunes
  3. 1∕3 cup unsweetened
  4. 1 box (19.5 ounces) brownie mix
  5. 2 egg whites
  6. ¼ cup raspberry liqueur
  7. 1∕3 cup raspberry spreadable fruit
  1. 2 cups frozen unsweetened raspberries, thawed
  2. 2 teaspoons honey
  3. Fresh raspberries and sprigs, for garnish (optional)
  1. Preheat oven to 350°F. Lightly coat a 9 x 9-inch baking pan with cooking spray.
  2. In a blender, combine prunes and applesauce. Cover and blend on high until smooth.
  3. In a medium bowl, combine fruit puree, brownie mix, egg whites, and raspberry liqueur. Using a wooden spoon, stir 50 strokes. Scrape batter into baking pan.
  4. In a small saucepan, heat spreadable fruit over medium-high heat until melted. Drizzle over mixture in baking pan. Swirl into batter with a table knife.
  5. Bake 30 to 35 minutes. Cool in pan on rack. Cut into 16 squares.
Raspberry Coulis
  1. In a blender, combine frozen raspberries and honey. Cover and blend on high speed until pureed. Push mixture through a fi ne-mesh strainer and discard seeds.
  2. To serve, spoon 1 tablespoon raspberry coulis on a dessert plate. Top with a brownie. Serve with fresh raspberries and mint, if desired.
Brownie recipe adapted from
Brownie recipe adapted from
Brownies for Days
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