Raspberry Nut Brownies
1/4 cup chopped pecans
16 fresh red raspberries
HEAT oven to 350°F. Coat 8-inch square baking pan with no-stick cooking spray.
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 pecans into batter slightly.
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 raspberry.
Serving Size (1 brownie of 16), Calories 150 (Calories from Fat 90), Total Fat 11g (Saturated Fat 1g, Trans Fat g), Cholesterol 15mg, Sodium 70mg, Total Carbohydrate 20g (Dietary Fiber 3g, Sugars g), Protein 1g, 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.