STEP ONE HEAT 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 TWO ADD brownie mix, butter and egg to raspberry mixture. Stir 50 strokes or until blended. Spread evenly in prepared pie plate.
STEP THREE BAKE 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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