Raspberry Nut Brownies

7 ingredients
3 steps

Ingredients

  • Crisco(R) Original No-Stick Cooking Spray
  • 1 pkg. (12.35 oz.) Pillsbury(R) Sugar Free Milk Chocolate Brownie Mix
  • 1/4 cup Crisco(R) Pure Vegetable Oil
  • 1/4 cup Smucker's(R) Red Raspberry Sugar Free Preserves
  • 1 large egg
  • 1/4 cup chopped pecans
  • 16 fresh red raspberries

Directions

  1. 1
    HEAT oven to 350°F. Coat 8 x 8-inch baking pan with no-stick cooking spray.
  2. 2
    COMBINE brownie mix, oil, preserves and egg in medium bowl. Stir 50 strokes or until well blended. Spread in prepared pan. Sprinkle with pecans. Press nuts into batter slightly.
  3. 3
    BAKE 35 to 38 minutes or until toothpick inserted in center comes out almost clean. Cool completely before cutting into bars. Top each brownie with a fresh red raspberry.

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