Raspberry Brownie Thins à La Mode Recipes

SHEET-PAN BROWNIE THINS

Steps:

• Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
• Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
• Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
• Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
• Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
• Do Ahead
• Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.

BROWNIES A LA MODE

Steps:

• Preheat oven to 325°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture., Spread into prepared pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For fudge sauce, in a large saucepan, melt butter over medium heat. Stir in sugar, cocoa, water, corn syrup, vanilla and salt until blended. Bring to a boil. Cook, uncovered, 3-5 minutes or until sugar is dissolved and sauce is smooth, stirring frequently., Lifting with foil, remove brownies from pan. Cut into eighteen 3x2-in. rectangles. Top each brownie with ice cream, fudge sauce and a cherry. Freeze option: Securely wrap and freeze cooled brownies in plastic wrap and foil. To use, thaw at room temperature.

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.

BROWNIE PIE A LA MODE

Steps:

• In a small saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in chips until melted. Set aside to cool., In a large bowl, beat eggs and vanilla. Beat in chocolate mixture until blended. Combine the flour, baking soda and salt; add to chocolate mixture. Stir in walnuts. , Pour into a greased 9-in. pie plate. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For fudge sauce, in a microwave, heat the chips, milk, sugar and butter until chocolate and butter are melted; stir until smooth. Drizzle some over pie. Cut into wedges; serve with ice cream and additional fudge sauce.

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 BROWNIE THINS à LA MODE

Steps:

• Preheat oven to 350°F. Grease and flour an 8-inch square baking pan, knocking out excess flour.
• In a metal bowl or top of a double boiler set over barely simmering water melt chocolate and butter, stirring until smooth, and remove from heat. Whisk in sugar and jam until smooth. Add egg and whisk until smooth. Add flour and salt and whisk until smooth.
• Spread batter evenly in pan and bake in middle of oven 12 to 15 minutes, or until just set and a tester comes out with crumbs adhering. Cool brownies in pan on a rack 5 minutes and cut into 9 squares.
• Arrange 2 or 3 warm brownies on each of 2 dessert plates, reserving remaining brownies for later consumption. Top brownies with scoops of ice cream and drizzle with brandy.