Gluten-Free Raspberry Passion Brownies

Raspberry Filling:

1 ½ C. raspberries (frozen)
1 Tbsp. corn starch
2 Tbsp. lemon juice
¼ C. sugar

Brownies:

1 14 oz. bag Down In The Valley Bakehouse Gluten-Free Brownie Mix
3 eggs
1 tsp. gluten-free vanilla extract
1/3 C. oil

Pre-heat oven to 350°F. Grease 8×8 or 9×9 pan with shortening or cooking spray. In a small bowl, mix all of the filling ingredients together and set aside.

Make the brownie mix according to package directions. Spread ¾ of the brownie batter into bottom of greased pan. Spoon the filling mixture evenly over the brownie batter. Spoon the remaining ¼ of the brownie batter on top of the filling. Take a knife or spoon and cut through the batter several times to create a marbled or swirled appearance.

Bake 40 -45 minutes or until toothpick inserted in the middle of the brownies comes out clean. Cool and serve.