RASPBERRY FUDGE BROWNIES
Provided by The Seasoned Mom
Time 1h40m
Number Of Ingredients 9
Steps:
- Melt the chocolate and butter in a large, heavy saucepan over low heat, stirring occasionally.
- Remove the pan from the heat and add the salt, vanilla, and sugar. Mix well.
- Add eggs, one at a time, mixing after each one. Add the flour and beat until smooth. Stir in the walnut pieces.
- Pour half of the batter into a greased 9x13-inch baking pan and use the back of a spoon or spatula to smooth the surface.
- Freeze the batter for 30 minutes.
- Preheat the oven to 350 degrees F.
- When the batter is frozen, spread the preserves on top of the batter in a thin layer. Pour the remaining batter over the preserves and gently smooth it over to cover the preserves.
- Bake for 40-45 minutes, or until a toothpick comes out clean. You want the brownies moist and fudgy, so be careful not to overbake!
- Cool the pan on a wire rack for 10 minutes before slicing.
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
RASPBERRY FUDGY BROWNIES
As far as slow cooker desserts go, these fudgey brownies are a treat you can't miss. Fresh raspberries, gooey chocolate, and melty ice cream are just part of what makes this slow cooker recipe so decadent and delicious.
Provided by BHG Test Kitchen
Time 15m
Number Of Ingredients 11
Steps:
- Generously grease two 1-pint straight-sided, wide-mouth canning jars. Flour the greased jars; set aside.
- In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, jam, and vanilla. Using a spoon, beat lightly just until combined. Stir in flour and baking powder. Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in a 3 1/2- or 4-quart crockery cooker. Pour 1 cup water around jars.
- Cover; cook on high-heat setting for 3 to 3-1/2 hours or until a toothpick inserted near the centers of brownie rolls comes out clean. Remove jars from cooker; cool for 10 minutes. Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely. To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice-cream topping, and fresh raspberries.
Nutrition Facts : Calories 204 kcal, Carbohydrate 26 g, Cholesterol 36 mg, Protein 2 g, Sodium 109 mg, Fat 11 g, UnsaturatedFat 0 g
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.
GOURMET RASPBERRY FUDGE BROWNIES
These are AWESOME! Raspberry and Chocolate just seem to go together somehow, and these are just decadent! I once had Raspberry Chocolate Brownies made by a gourmet chef, and these are just as good as or better than they were! The extra work is worth it...TRUST ME :)
Provided by Karen..
Categories Bar Cookie
Time 50m
Yield 16 brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Butter and flour an 8 inch square pan.
- Melt butter and bittersweet chocolate in a small heavy saucepan on low heat or in microwave until melted.
- Allow to cool.
- Beat eggs, sugar and vanilla in a large bowl until light and fluffy.
- Beat in chocolate mixture.
- Stir in flour, powder and salt until just blended.
- Spread 3/4 of batter in prepared pan and sprinkle almonds evenly over top.
- Bake for 10 minutes, remove from oven and spread preserves over almonds.
- Spoon remaining batter over preserves, carefully smoothing top.
- Bake for 25 minutes or until top just begins to feel firm.
- Remove from oven and sprinkle evenly with chocolate chips.
- Let stand until chips are melted and then spread evenly over brownies.
- Cool completely on wire rack.
- Cut into squares.
Nutrition Facts : Calories 187.3, Fat 8.7, SaturatedFat 4.2, Cholesterol 42.1, Sodium 69.8, Carbohydrate 25.7, Fiber 0.7, Sugar 18.5, Protein 2.3
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