1 (21 oz.) can raspberry pie filling
2 tbsp. lemon juice
2 tbsp. butter
1/3 c. water
1 (8 oz.) pkg. brownie mix

Preheat oven to 375 degrees. In saucepan combine pie filling, lemon juice, butter and 1/3 cup water. Bring to a boil, stirring to melt butter. Prepare brownie mix according to package. Turn hot raspberry mixture into 12 x 7 1/2 x 2 inch baking dish. Spoon brownie batter into 8 portions on top. Bake at 375 degrees for 30 to 35 minutes. Serve warm with ice cream. Serves 8.