Gypsy Raspberry Brownies Recipes

RASPBERRY BROWNIE DESSERT

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.

RIGHTEOUS RASPBERRY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
• Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4 cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into the batter; spoon into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.

RASPBERRY SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13 x 9 pan and set aside.
• Place the first 5 ingredients in a large mixing bowl.
• Stir for about 50 strokes until batter lightens in texture.
• Pour into prepared pan, smooth out and drop jam by teaspoonfuls onto the batter.
• With a knife, swirl jam into the batter.
• Scatter the chocolate chips and nuts evenly over the top.
• Bake for about 25 minutes or until done.
• Remove to wire rack to cool for at least 30 minutes before cutting.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

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.

EASY RASPBERRY BROWNIES

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.

GYPSY RASPBERRY BROWNIES

Steps:

• Cream butter, sugar, and vanilla. Beat in eggs. In another bowl, stir together flour, cocoa, baking powder, and salt with fork. Blend dry ingredients into egg mixture. Do not overbeat. Spread batter into ungreased 8-inch square baking pan. Filling: Combine cream cheese, egg, baking powder, and sugar thoroughly. Swirl (use back of spoon to make trenches) cream cheese mixture and raspberry preserves through chocolate batter before baking. Bake 50-60 minutes in oven preheated to 350° until brownie pulls away from edges of pan. Cool completely. Dust with powdered sugar and cut into squares. Fun Fact: Santa Fe is the capital of New Mexico. Having been established in the early 1600s while it was still under Spanish rule, Santa Fe holds the distinction of being the seat of government longer than any other capital in the United States. The Palace of the Governors in Santa Fe, built by the Spanish in 1610, is the oldest public building in the country. This ancient adobe palace, one of the most unique structures in the United States, is a National Historic Landmark and now houses the Museum of New Mexico.

GYPSY RASPBERRY BROWNIES

Steps:

• Cream butter, sugar, and vanilla. Beat in eggs. In another bowl, stir together flour, cocoa, baking powder, and salt with fork. Blend dry ingredients into egg mixture. Do not overbeat. Spread batter into ungreased 8-inch square baking pan. For Filling: Combine cream cheese, egg, baking powder, and sugar thoroughly. Swirl (use back of spoon to make trenches) cream cheese mixture and raspberry preserves through chocolate batter before baking. Bake 30-40 minutes in preheated 350° oven until brownie pulls away from edges of pan. Cool completely. Dust with powdered sugar, and cut into squares. Raspberry preserves come in different-sized jars. One popular seedless variety is 10 ounces, and that will do just fine whenever the ounces specified is close.

EASY RASPBERRY BROWNIES

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.