Easy Raspberry Recipes: Simple Syrup + Brownies

It’s that time of year again: RASPBERRIES!

I am blessed to have a raspberry hedge in my backyard. Well, it’s a blessing and a curse. I love raspberries and they’re more versatile in baking than I ever imagined. The curse is that I feel guilty if I don’t get out there and pick every day. I don’t want to let any of the berries go to waste.

I shared a yummy raspberry scone recipe a while back (plus, some easy freezing tips).

This year I’m trying some new things: Chocolate Raspberry Brownies and Raspberry Simple Syrup.

Chocolate Raspberry Brownies

These decadent tasting brownies are surprisingly easy to make. This is a “one-bowl” recipe that you can stir up by hand or be lazy like me and use your mixer.

Ingredients:

½ cup melted butter, slightly cooled
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
½ cup plus 2 Tablespoons flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup fresh raspberries
½ cup chocolate chips
1/3 cup slivered almonds (Optional)

Instructions:

Preheat oven to 350 degrees. Line an 8 x 8” pan with foil and spray with cooking spray. Set aside.

Cream the melted butter and sugar well. Add the eggs, one at a time, beating well after each egg. Add the vanilla extract. In a wire mesh strainer placed over your mixing bowl, pour in: the flour, cocoa and salt. Shake (sift) right into the bowl. Stir, just until combined. Gently stir in the raspberries, chocolate chips and nuts (if using).

Pour the batter into the prepared pan and gently smooth the top. Bake for 30-40 minutes (check at 30). Mine took 36 minutes.

Cool the brownies in the pan completely. Cut and enjoy! Store any leftovers in the fridge.

Raspberry Simple Syrup

It turns out that making your own coffee or tea syrups is easy and WAY less expensive. This recipe is basically equal parts of each ingredient, so feel free to make less or more as your heart desires. Wouldn’t it make a lovely gift with a mug and tea bags?

Ingredients:

1 cup water
1 cup sugar
1 cup fresh raspberries

Instructions:

Bring all the ingredients to a boil over high heat, stirring occasionally. Turn the pan down to low and simmer for 15 minutes. Stir and/or mash with a potato masher occasionally. The fruit will fall apart and leave only seeds. Remove from the heat and let sit for another 15 minutes. Pour through a wire mesh strainer into a bowl (throw the seeds away). Store the syrup in a jar in the fridge.

This is yummy in iced tea! Or, make the kids an Italian Soda. My next experiment will be to make this with Monk Fruit and see how it tastes.

No matter which recipe you choose to make, have a great summer filled with the fruits of the season!