2/3 cup ripe red raspberries, plus additional for garnish
1 tablespoon sugar
6 tablespoons butter, melted
Sweetened whipped cream
HEAT oven to 350°F. Coat 9-inch pie plate with no-stick cooking spray. Mash 2/3 cup raspberries with fork in large bowl. Stir in sugar.
ADD brownie mix, butter and egg to raspberry mixture. Stir 50 strokes or until blended. Spread evenly in prepared pie plate.
BAKE 30 to 33 minutes or until set in center. Cool completely on wire rack. Cut into wedges. Garnish with whipped cream and raspberries, if desired.
Serving Size (1 slice, 1/10 of recipe), Calories 290 (Calories from Fat 130), Total Fat 14g (Saturated Fat 8g, Trans Fat g), Cholesterol 45mg, Sodium 65mg, Total Carbohydrate 39g (Dietary Fiber 2g, Sugars 26g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.