Raspberry Nut Brownies

Name: Raspberry Nut Brownies
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

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

HEAT oven to 350°F. Coat 8 x 8-inch baking pan with no-stick cooking spray.
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

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.