Prep Time 20m
Cook Time 33m
Ready Time 105m
Yield 10 servings

  • Crisco® Original No-Stick Cooking Spray
  • 2/3 cup ripe red raspberries, plus additional for garnish
  • 1 tablespoon sugar
  • 1 package Pillsbury™ Purely Simple® Chocolate Chunk Brownie Mix
  • 6 tablespoons butter, melted
  • 1 egg
  • Sweetened whipped cream
Preparation Directions
  • Step 1Heat 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.
  • Step 2Add brownie mix, butter and egg to raspberry mixture. Stir 50 strokes or until blended. Spread evenly in prepared pie plate.
  • Step 3Bake 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.
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