Raspberry Brownies

Just another recipe to use fresh raspberries.  And I wanted to make something deliciously chocolatey.  Most recipes online use raspberry preserves or mash up and juice their berries.  I wanted something strongly and tartly raspberry, so using whole, fresh berries.

For the brownie batter, you'll need:

• 1 box of fresh raspberries (washed and dried)
• 1 cup sugar
• 1 cup flour
• 5 eggs
• 1/2 cup butter (softened nearly to melted)
• 1 16oz can of chocolate syrup

The steps

• Preheat the oven to 350.
• Beat the eggs then combine all ingredients but raspberries
• Pour this batter into a grease 9x13 pan.
• Take about 2/3 of your box of raspberries and sprinkle them evenly over the batter in the pan.  Press the raspberries down until they are completely or mostly submerged in the brownie batter.
• Bake for 35-45 minutes, until it doesn't jiggle.
• Let cool in the pan.  Avoid the temptation to eat it all.

For the frosting, you'll need:

• one 8oz brick of cream cheese (softened)
• 2 cups powdered sugar
• 2 tablespoons cocoa powder
• 1 teaspoon almond extract.  (If you don't have almond extract, add some vanilla).

The steps:

• Combine all ingredients until smooth.  You may want more or less sugar depending upon your taste in cream cheese frosting.  I personally like it not so sweet.  
• Wait until your brownies cool then spread over the top.  This recipe will yield enough for a thin layer.
• Use the remaining raspberries as a garnish on top of the frosting.
• Reward yourself by licking your spatula.