When I was a kid, my family never bought raspberries. I always thought it was because my sister or myself was allergic. As an adult, it’s a flavor I love. You can usually get a pint on sale now for $2 or $2.50 but you better eat them quickly because they are definitely a fruit that gets moldy fast.
I ran across today’s recipe in a summer issue of Parade magazine (in the Sunday paper). Although I thought the brownies were good, I actually think I would have enjoyed this recipe better it I had made chocolate brownies with chocolate frosting and garnished with fresh berries. But perhaps that is just a sign of what a true chocoalcoholic I am.
1 package of brownies
1 package of instant chocolate pudding mix
1/4 c. water
1/2 c. vegetable oil
1 c. raspberry jam
1/2 pint fresh raspberries
Grease a 9 x 13 pan. In a large bowl, combine brownie mix, pudding mix, eggs, water, and oil. Pour into pan. Drop spoonfuls of jam into batter. Swirl using a table knife. Bake for 28 minutes or until down. Cut into 24 brownies and top with raspberries.