Simple raspberry swirl brownies

Simple Raspberry Swirl Brownies

Duncan Hines snack size brownie mix (10.5 ounces)
3 tablespoons water
¼ cup canola-vegetable oil blend
1 egg
¼ cup old-fashioned oats (not instant or quick oats)
3 to 4 tablespoons sugar-free raspberry preserves (sweetened with Splenda)

Grind oats in food processor or blender until crumbly. Set aside.
Combine brownie mix, water, oil and egg in medium bowl. Stir until well-blended, about fifty strokes.
Stir in oats.
Pour batter into 8x8 inch square pan sprayed with non-stick cooking spray.
Put raspberry preserves on top of the batter in dollops. Run a knife throughout the batter, creating a raspberry swirl.
Bake for approximately 25 minutes at 350 degrees. Brownies are done when toothpick inserted 1 inch from the edge of pan comes out clean.
Cool completely in pan on wire cooling rack.
Cut off edges to create a smoother outer texture. Then, cut into small squares.

I recently baked these for a pool party, and the guests devoured them. Besides tasting delicious, cutting them into small squares makes them more appealing because instead of reaching for a huge brownie, these are miniature-sized brownies, which are easy to grab and pop into your mouth!

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For those of you who enjoy baking but are more comfortable with a basic recipe that can be whipped up in minutes with a few basic ingredients, this one's for you.

I am an avid baker but have made it my mission to make recipes a tad healthier, without sacrificing flavor and texture. Recipe modification requires patience and experimentation, and either results in a pat on the back from friends…or the finished product entering the garbage can. Making one or two ingredient modifications is realistic and very doable. It slightly alters the original recipe, so it tastes just as good, not like some hard-as-brick disaster.

Here is an example of incorporating a healthy ingredient and adding some pizazz to a basic brownie recipe:

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