Sunday, June 5, 2011

Raspberry Brownies!

At long last, testing season is coming to an end! I took the SAT twice, three SAT II's, three AP's, the ACT, wrote three final papers, AND took final exams at school, all within the past few months. This lean, mean, test-taking machine is ready for the summer.

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.
Raspberry Brownies:
  • 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
  1. 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.
  2. 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).
  3. 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.
  4. Pour most of the brownie batter onto a pan. Spread raspberries on top. 
  5. 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):
  1. Pour the raspberry juice onto a saucepan on low heat. 
  2. Add sugar to taste. Add 1/8 teaspoon of cornstarch to thicken.
  3. Wait for the juice to thicken, stirring occasionally. Add more cornstarch, if necessary, until sauce reaches desired viscosity. 

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