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
- 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.
- 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.
