Raspberry Brownies
1 package (21.5 ounce) brownie mix
1 package (12 ounce) frozen, sweetened red raspberries
Prepare brownie mix as directed on package. Stir in frozen raspberries, breaking them up to distribute them evenly. Pour mixture into greased 9 x 13 inch baking pan. Bake at 375° for 35 to 40 minutes or until edges begin to pull away. Cool and cut into squares.
Top brownies with vanilla ice cream and hot fudge or raspberry sauce (recipe follows) for delicious Brownies A La Mode.
Makes 10 to 12 servings.
Ruby Red Raspberry Sauce
1 package (12 ounce) frozen sweetened red raspberries, defrosted
2 tablespoons sugar
1 teaspoon cornstarch
1 tablespoon Chambord (raspberry liqueur)
Place raspberries and sugar into a medium saucepan. In a small bowl, dissolve cornstarch in Chambord. Stir into raspberries. Cook over medium heat, stirring, until mixture comes to a boil and thickens. Remove from heat. Remove seeds by pressing raspberries with the back of a spoon through a strainer into a bowl, scraping the bottom often. Discard seeds. Refrigerate until ready to serve. (Sauce may be refrigerated up to one week.) Makes about one cup sauce.
