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Ingredients
US|METRIC
16 SERVINGS
- Crisco® Original No-Stick Cooking Spray
- 1 pkg. Pillsbury™ Sugar Free Milk Chocolate Brownie Mix
- 1/4 cup Crisco® Pure Vegetable Oil
- 1/4 cup Smucker's® Sugar Free Red Raspberry Preserves
- 1 egg
- 1/4 cup chopped pecans
- 16 fresh red raspberries
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Directions
- 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.
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