I haven’t posted about food in a while. I think it’s time. Tyler and I were in Delaware for mother’s day, so we celebrated with his mom. We made pasta primavera and a spinach salad with goat cheese and strawberries. Tyler made a special balsamic dressing. It was delightful. But the best part of the meal was the dessert…
Tyler asked for brownies. I thought brownie sundaes would be lovely. I also wanted some raspberries. So I made raspberry brownies and topped them with vanilla ice cream and homemade whipped cream. Oh my goodness. I think that the raspberries really helped make the brownies moist. With summer berry season approaching, I think I’ll make these often. I took my go-to brownie recipe and added raspberries. Here’s the recipe:
2 sticks butter, melted
1 cup brown sugar
1 cup white sugar
1 1/4 cups cocoa
2 teaspoons vanilla
1/2 cup flour
1/2 teaspoon salt
carton raspberries (whatever the standard size that you get at the grocery store is)
Beat the eggs until they’re light and fluffy. Add the sugars and the butter. Add the rest of the ingredients – the raspberries last. Mix everything up and pour the batter into and 8 inch square pan. Bake at 300 for 45 minutes or until it’s done. I think I baked mine for a little longer last time. I like gooey brownies so I probably under cook them a little.
Friends, they were so good. And so simple. Mmmmm….