Triple Raspberry Brownie

Ingredients

• 19.5 ounce brownie mix (recommended: Betty Crocker)
• 2  egg whites 
• 1 tablespoon honey 
• 16 servings mint sprigs fresh for garnish
• 0.3 cup oil 
• 0.5 cup moist prunes (recommended: Sunsweet)
• 2 cups raspberries frozen thawed (recommended: Dole)
• 16 servings raspberries fresh for garnish
• 0.3 cup raspberry liqueur (recommended: Framboise)
• 2 tablespoons raspberry liqueur (recommended: Framboise)
• 0.3 cup percent raspberry fruit spread 
• 0.3 cup apple sauce unsweetened organic (recommended: Santa Cruz)

Equipment

• sauce pan
• oven
• knife
• mixing bowl
• sieve
• blender
• baking pan
• wooden spoon

Directions

1. Preheat oven to 350 degrees F. Lightly spray a 9 by 9-inch baking pan with butter flavored cooking spray; set aside.
2. In a blender, puree prunes and applesauce.
3. Transfer to a medium mixing bowl.
4. Add the brownie mix, egg whites, oil, and raspberry liqueur or water to mixing bowl. Beat for 1 minute with a wooden spoon until smooth.
5. Transfer to prepared baking pan; set aside.
6. In a small saucepan over medium-high heat, melt the preserves.
7. Drizzle over brownies. Swirl with a table knife.
8. Bake in preheated oven for 30 to 35 minutes.
9. Remove and cool completely before cutting.
10. Puree thawed raspberries, honey, and liqueur in blender. Push through a fine mesh strainer; set aside.
11. To serve, spoon 1 to 2 tablespoons coulis on a plate.
12. Place brownie in center of coulis.
13. Garnish with 3 to 5 fresh raspberries and a fresh mint sprig.