EASY RASPBERRY BROWNIE WEDGES
Juicy raspberries add fresh flavor to rich chocolate brownie wedges topped with cool sweetened cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray.
- Mash 1 cup of the raspberries, using fork. Stir mashed raspberries, brownie mix, oil and eggs in large bowl until blended. Stir in 1/2 cup whole raspberries. Spread in pie plate.
- Bake 45 to 50 minutes or until toothpick inserted 2 inches from side of pie plate comes out almost clean. Cool completely, at least 1 hour.
- Beat whipping cream and sugar in chilled small bowl with electric mixer on high speed until soft peaks form. Serve brownie wedges with whipped cream and remaining 1 1/2 cups raspberries.
Nutrition Facts : Calories 535, Carbohydrate 63 g, Cholesterol 85 mg, Fat 6, Fiber 5 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 30 mg
RASPBERRY BROWNIE DESSERT
This is such an easy dessert that everyone goes crazy over! I have brought it to church and work potlucks, and everyone always begs for more. The recipe is so easy-it goes together in a snap. -Ann Vick, Rosemount, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake brownies according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack. , In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 333 calories, Fat 20g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 225mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
EASY RASPBERRY BROWNIES
A great brownie recipe from Betty Crocker. These are yummy! Even my DSS who SWORE he didn't like raspberries, couldn't stop eating them. I hope you enjoy!
Provided by SkinnyMinnie
Categories Bar Cookie
Time 16m
Yield 18 brownies
Number Of Ingredients 9
Steps:
- Heat oven to 350º F.
- Grease the bottom only of a 13x9x2-inch pan.
- Stir together brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread into pan.
- Bake for 28-30 min or until toothpick inserted 2" from side of pan comes out clean or almost clean.
- Cool completely in pan on wire rack, about 1 hour.
- Beat cream cheese, powdered sugar and preserves in a small bowl with electric mixer on medium speed until smooth.
- Spread over brownies and chill for 15 minute.
- Melt chocolate and butter in a small microwavable bowl, stiring every 30 sec, until mixture can be stirred smooth. Drizzle over brownies. Chill about 1 hour or until chocolate is firm.
Nutrition Facts : Calories 288.5, Fat 15.7, SaturatedFat 5.2, Cholesterol 39.1, Sodium 140.1, Carbohydrate 34.2, Fiber 0.2, Sugar 23.4, Protein 3.2
EASY RASPBERRY BROWNIES
Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
- Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
- Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 25 g, TransFat 0 g
RASPBERRY FUDGE BROWNIES
These moist chocolate brownies are topped with a rich fudge layer and a fluffy raspberry cream cheese frosting. To make them even prettier, I like to garnish them with chocolate curls.
Provided by larkspur
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h
Yield 32
Number Of Ingredients 17
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.
- In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.
- Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.
- Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 14.5 g, Cholesterol 32.9 mg, Fat 8.4 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 68.7 mg, Sugar 11.8 g
BEST EVER CHOCOLATE RASPBERRY BROWNIES
Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 50m
Yield Cuts into 15 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
- Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 389 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
FUDGE RASPBERRY BROWNIES
These brownies have developed a cult following among many of the regulars at Yorktown Height's Gersky's. Make them yourself and you'll see why. They're dark and devilish!
Provided by NcMysteryShopper
Categories Bar Cookie
Time 35m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, melt together butter and chocolate in a microwave; With a wire whisk, beat in sugar, eggs, and vanilla - Let cool slightly; Gradually stir in flour and baking powder just to combine; Fold in almonds and chocolate chips.
- Spread about 3/4 of the batter evenly in a 13" x 9" x 2" pan that has been coated with a non stick spray; Carefully spread raspberry preserves on top of the batter; Drizzle remaining batter evenly over preserves swirling top lightly with a spoon; Gently smooth top.
- Bake for about 20 - 25 minutes at 350° or until the top is slightly puffed and a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a rack before cutting and enjoying.
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