Raspberry Brownies 1/3 cup all-fruit seedless raspberry spread 1 box (18-21 ounces) brownie mix 1/2 cup fat-free plain or vanilla yogurt 1 teaspoon vanilla extract Water 15 servings (1 brownie per serving). 40 minutes 1. PREHEAT the oven to 325°F. Coat a 13"x9" baking pan with cooking spray. 2. HEAT the fruit spread in a small saucepan over low heat, stirring constantly, for 1 to 2 minutes, or until thin enough to pour. Set aside. 3. COMBINE the brownie mix, yogurt, vanilla extract, and the amount of water called for on the mix box in a large bowl. Stir by hand until well combined. Pour into the prepared pan. Drop teaspoonfuls of the fruit spread on top of the batter. Swirl the spread through the batter with a butter knife, making a marbleized effect. 4. BAKE for 25 to 30 minutes, or until a toothpick inserted 2" from the edge of the pan comes out clean or almost clean. Remove and allow to cool. Cut into 15 brownies.