Simply Saturday Not So Simple!

The Yank here. We're helping prep for a wedding picnic today... I love weddings. I eat, breathe and sleep weddings when I get the chance because they are the piece d'resistance or however you spell it of throwing a great party.

With a fire-breathing dragon monster bride watching over your shoulder.

But brides LOOK PRETTY and it's their SPECIAL, SPECIAL DAY so we cut them some slack.

One of our chores today is/are brownie trays. So the first two trays are in the oven, the famous peanut butter chip/peanut butter/chocolate fudge brownies we had HERE:

And a new kid in town. Raspberry chocolate brownies.

Rule #1:  NEVER EXPERIMENT WITH A NEW RECIPE FOR A WEDDING.

Oops.

Because I love breaking rules, and let's say that's a very good rule of thumb because no one wants wedding day blues tragedy, right???  But the shindig isn't until tomorrow, so consider this my practice batch, LOL! We know the peanut butter brownies are to-die-for amazing, so let's play with the raspberry chocolate fudge idea:

1 bag frozen raspberries
1/2 cup sugar
2 Tablespoons cornstarch
2/3 cup water

Thaw berries, mix with water. Mix cornstarch and sugar together thoroughly to avoid lumps. Heat raspberries. Stir in sugar/cornstarch mixture. Heat until boiling gently, stirring. Mixture will thicken once it boils. Remove from heat. Chill. This is basically raspberry pie filling and feel free to use any extra to top French Toast, pancakes, crepes, Angel food cake, etc.

Grease or spray bottom only of 13 x 9 baking pan.

Make single brownie mix for 13 X 9 pan according to directions. Spread about 1/2 of batter into your 13 x 9 pan.  Top with small spoons full of raspberry filling. Spread to coat bottom layer. Swirl Hershey's chocolate syrup over raspberries. Spread remaining batter over raspberries by dropping in spoons full and then spreading with knife. Be sure to lick knife. Delicious, right???

 Spread remaining batter over raspberries by dropping in spoons full and then spreading with knife. Be sure to lick knife. Delicious, right???  :)

Bake at 350 until done which is what I'm doing right now....

Oops, here they are!!!  Let's see what you think:

And then we're going to top them with raspberry buttercream icing. Now I'm not sure about that, I would have gone with chocolate fudge raspberry icing, but that's the chocoholic in me. Mandy voted pink buttercream (pink from the raspberry filling mixed in...) So we'll see. I set my timer for 28 minutes. They might need a little longer with the raspberry filling. Or I may burn them.

Which makes my day not so simple after all!!!

Oops, that upper left hand side is a little thin. If that corner is over-cooked, I cut it away and dispose of it by feeding it to small, unsuspecting children. They're short, and do not have anything akin to discriminating taste. Think "Homer Simpson"....

Okay, I'll pop back with a frosted pic later.

Here's the final pic of the raspberry frosted brownies... and oh my stars, they are melt-in-your-mouth delicious:

And here's a close-up of the frosting. I blended the raspberry pie filling with homemade fluffy buttercream icing to make the pink raspberry icing:

This is light, fluffy, sweet and pink! What a wonderful combination of factors!

The next batch I'm doubling up in a big pan, 1/2 straight brownie, 1/2 chocolate walnut brownie that will have broiled coconut frosting. I love broiled coconut frosting and I don't get too many chances to play with it, so I'm lovin' the thought of lickin' my fingers mid-day, LOL!  Ah... it's the little things in life, right????

And here's how they turned out:

Chocolate brownie with buttercream icing and cheerful sprinkles!

Chocolate brownie with coconut frosting. Caramelly-amazing-goodness!

Ruthy