You always know it's summertime when Key Food puts raspberries on their weekly special. Say hello to these sexy raspberry brownies:
What better way to celebrate the end of the school year than with baked goods? And easy baked goods too. Ok, more pictures:
|Optional glaze. Ooh yeah, check that out.|
|I left the seeds in, but you can take 'em out if you want.|
- 1 box brownie mix (preferably dark chocolate, but any mix will taste good) and whatever ingredients the box mix requires
- 1 6 oz. box of raspberries
- Granulated sugar
- Prepare brownie mix according to box. If the box provides options for the cakey brownie or the fudgy brownie, go with the fudgier/thicker brownie version. Usually this involves adding one more egg or something.
- Put raspberries in a bowl and microwave them for about 15 seconds so they're warm. Mash 'em up (but not too much; you don't want goop) until you see some juice flowing. Add sugar to taste (about a tablespoon for me).
- Dump raspberries onto a sieve and collect the red raspberry juice. You can use this for the optional glaze later. You want to as much liquid out of the raspberry mixture as possible; otherwise your brownies will be like soup.
- Pour most of the brownie batter onto a pan. Spread raspberries on top.
- Pour the rest of the batter onto the pan, covering up most of the raspberries. Too much exposed raspberries will make your brownies a bitch to cut later.
Optional Glaze (perfect for the brownie pieces that don't have enough raspberries in them):
- Pour the raspberry juice onto a saucepan on low heat.
- Add sugar to taste. Add 1/8 teaspoon of cornstarch to thicken.
- Wait for the juice to thicken, stirring occasionally. Add more cornstarch, if necessary, until sauce reaches desired viscosity.