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Raspberry Nut Brownies

Yield

16 Servings

Ingredients

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

How to Make It

  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.