Raspberry Chipotle Brownies With Chocolate Ganache Recipes

RASPBERRY-CHIPOTLE BROWNIES WITH CHOCOLATE GANACHE

Steps:

• Heat oven to 350°F Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
• In large bowl, stir brownie mix, oil, water, eggs, chili powder and espresso powder 50 strokes with spoon. Spread batter in pan. Drop spoonfuls of preserves onto batter; swirl preserves and batter with knife in S-shaped curves.
• Bake 25 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.
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LADURéE MACARON RECIPE WITH CHOCOLATE RASPBERRY GANACHE F

Steps:

• For Macarons:.
• Preheat the oven to 355°F (180°C). Line two baking trays with parchment paper.
• If using whole almonds, pulse in a food processor until very finely ground, 2 to 3 minutes.
• Add the confectioner's sugar and process to a fine powder. Sift to remove any lumps.
• Beat the egg whites in bowl with an electric mixer at medium speed, adding the food coloring as you go until you reach the desired shade. Then increase speed to high and continue to beat until the whites just hold stiff, glossy peaks.
• Quickly and carefully add the almond-sugar powder. (Meringue will deflate.)
• With a wooden spoon, mix from the center of the bowl outwards, turning the bowl as you go. You want to achieve a smooth, lightly colored mixture.
• Spoon batter into a piping bag with a 1/4-inch round tip. If you don't have a piping bag, use a plastic freezer bag, pressing out excess air. Snip off one corner to create a 1/4-inch opening. Pipe inch-wide macaroons onto the baking trays, about 1-1/2 inches apart. You should have peaked mounds of batter, about the size of a chocolate kiss.
• Cook for eight to nine minutes, leaving the door of the oven slightly ajar.
• Remove the macaroons from the oven. Pour a little water between the baking tray and the parchment paper; this makes the macaroons easier to lift off when they have cooled. Cool completely on racks, about 30 minutes.
• Carefully peel macaroons from parchment; they are fragile. Sandwich a thin layer of fillings between two macaroons-ganache, marmalade, jam or whipped cream. The two bottoms face the filling.
• If you can, leave the finished macaroons in the refrigerator for 24 hours. This allows the flavors and texture to develop and intensify.
• Whipped cream macaroons must be stored in the refrigerator; others can be kept in airtight tins at room temperature for up to three days after production.
• For Chocolate Raspberry Ganache:.
• Melt chocolate with cream in the top of a double boiler, stirring until smooth. If you don't have a double boiler, use a metal bowl set over a pot of barely simmering water. The bottom of the bowl should not touch the water.
• When the chocolate is melted into the cream, remove bowl from heat. Add the butter and raspberry extract, stirring until butter is melted.
• Let stand at room temperature until cooled completely and slightly thickened.

RASPBERRY BROWNIES

Steps:

• Heat oven to 350 degrees F.
• Spray a 9 inch square pan with non stick cooking spray.
• In a medium bowl combine brownie mix, contents of chocolate packet from mix, water, egg and 2 tablespoons of the spreadable mix.
• Mix until dry ingredients are moistened.
• Spread batter evenly in pan.
• In a small bowl stir remaining 3 tablespoons spreadable fruit until smooth.
• Drizzle in parallel lines over batter in pan.
• Swirl gently with knife.
• Bake for 28-33 minutes or until toothpick inserted in center comes out clean.
• Allow to cool.

CHOCOLATE-COVERED RASPBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease parchment.
• Make the brownies: Melt butter in a small saucepan over medium-low heat; once melted, stir in the chocolate chips. Stir until the chocolate is completely melted and mixture is smooth; set aside and allow the mixture to cool to room temperature.
• Whisk flour, cocoa powder, salt, and baking powder together in a medium mixing bowl; set aside.
• Combine sugar and eggs in a large mixing bowl; beat with an electric mixer at medium speed until pale and fluffy. Mix in vanilla. Mix in the cooled, melted chocolate, adding it to the bowl in a slow, steady stream. Mix in the dry ingredients in increments, at low speed, until just combined. Finish incorporating the batter by hand with a rubber spatula if necessary. Scrape the batter into prepared pan.
• Bake in the preheated oven until brownies begin to pull away from the sides of pan and a toothpick inserted into the center of the brownies tests clean, 30 to 35 minutes. Place the pan on a wire rack and allow brownies to cool completely, 30 to 40 minutes.
• To prepare the topping, spread the raspberry jam evenly over the brownies in the pan, spreading right to the edge. Arrange the whole raspberries in a single layer over the jam.
• Place the chocolate chips in a medium, heat-proof mixing bowl. Warm heavy cream and butter in a small saucepan over medium heat, stirring occasionally. When the butter melts and the cream begins steaming and bubbling at the edges, pour the hot cream mixture over the chocolate. Let stand for 3 to 5 minutes to allow chocolate to melt; add salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until chocolate is set, about 30 minutes.
• Carefully pull the brownies from the pan using parchment paper overhang; place on a cutting board and carefully peel the parchment paper from the sides. Slice into 9 squares and serve.

MARSHMALLOW BROWNIE BITES WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees F.
• Line 48 mini muffin cups with liners.
• Empty mix into a large bowl. Add oil, water and eggs. Mix with a wooden spoon until moistened (40 - 50 strokes).
• Fill liners 2/3 full with brownie batter - a small scoop works well.
• Bake for 10 - 15 minutes, checking at 10 minutes and again at 12 minutes. (Do NOT overbake - better to remove from oven a little underbaked as they will continue to cook even after being removed from oven).
• Cool in pans on wire rack for 5 minutes. Remove from pans to wire rack. Cool completely.
• Remove top and inner seal from marshmallow creme. Heat in microwave on high for 15 seconds. Stir. Return to microwave and heat 15 seconds longer or until smooth and easy to spoon out (Watch closely as it will overflow and burn if overheated). Stir.
• With small spoon, top each brownie cup with marshmallow creme - Dividing evenly between cups. Allow to cool completely.
• Remove lid and inner seal from tub of frosting. Heat in microwave on high for 30 seconds. Stir well. Frosting should be of pourable consistency. If it is not, heat on high in 10 second intervals, stirring after each. As with marshmallow, watch closely as it will separate if overheated.
• Spoon frosting ganache evenly over cooled marshmallow creme, covering completely. Allow ganache to set up before storing brownie bites.
• Store covered in a cool place.