Ingredients Jump to Instructions ↓

  1. 1/2 cup moist prunes (recommended: Sunsweet) 1/3 cup unsweetened organic applesauce (recommended: Santa Cruz) 1 (19 1/2-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

Instructions Jump to Ingredients ↑

  1. 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. 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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