Jenny's brownies topped with vanilla ice cream and raspberry syrup.
I have two of my wonderful cousins from Miami visiting me this week. Jenny was gracious enough to cook for ten of us yesterday, and Steph managed to snap some pictures. These were the best brownies I've ever had, and I was barely able to salvage a last little square to take the photo above.
For the brownies:
1/2 cup butter (2 sticks)
4 tbsp cocoa powder
2 cups sugar
1 tsp vanilla
pinch of salt
1 cup flour
Preheat your oven to 350 degrees. Grease a 9x11 glass pan.
Melt your butter in a saucepan set over low heat. Add the cocoa powder and the sugar. Dissolve completely. Add the vanilla and the salt. Carefully stir in your eggs – one at a time ***If the heat is too high or you take too long your eggs will scramble*** Add your flour; mix until creamy. Remove from heat. (If desired, at this point you can adds nuts, marshmallow sauce, chocolate chips, etc.)
Pour your mixture into your greased pan and place in the preheated oven for 40 minutes.
For the raspberry syrup:
1/2 pint fresh raspberries
1 tbsp sugar
Crush your raspberries in a saucepan over medium-low heat. Add your sugar and stir until dissolved. Strain. That's it. The tartness of the raspberries really complements the sweetness of the brownies.