TRIPLE CHOCOLATE BROWNIES WITH RASPBERRIES
These raspberry brownies are so fudgy and delicious! Allow 2-3 hours for them to chill and set in the refrigerator.
Provided by Mamma C
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Clean the raspberries by rinsing them with cool water. Check inside each one for any debris to remove. Set the raspberries, hole-side down, in a single layer on paper towels to dry.
- Preheat your oven to 350 degrees F. Grease a 9x13 baking pan with cooking or baking spray. Line the pan with foil, with extra overhanging on each end, so you can fold it around the edges of the pan and use it as handles later. Grease the foil, making sure to get the sides.
- Cut up the butter into pieces and add them to a 2-quart glass bowl or microwave-safe mixing bowl. Heat the butter on high for a minute, covered.
- Add the bittersweet and semisweet chocolate chips to the bowl (save the white ones for later.) Heat the chocolate and butter for 30 seconds on high, then stir. Heat for another 15 seconds or so, just until the chocolate melts. Stir to combine.
- Add the brown sugar and salt to the bowl and beat with a mixer until blended.
- Add the vanilla. Then add one egg at a time, beating well after each addition.
- Stir in the flour and cocoa, just until combined.
- Gently stir in the white chocolate chips.
- Gently pat the raspberries with a paper towel to remove excess moisture. Add half of the raspberries to the batter and gently stir them in, trying not to break them.
- Transfer the brownie batter to your baking ban. Smooth it with a spatula until it's even. Place the rest of the raspberries on top of the batter, open ends facing up, in a single layer.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let the pan cool on a wire rack. Then refrigerate the pan of brownies for 2-3 hours to chill and set. When you're ready to cut them, use the foil handles to lift out the brownies and transfer them to a large cutting board. Cut the brownies into the size you desire. I recommend small portions, since they're rich.
- Store the brownies in the refrigerator for the best consistency. (They'll get too gooey at room temperature.) They can stay for up to three days in the refrigerator. You also can freeze the brownies in an airtight container, separating each layer with wax paper or parchment paper. Eat them within three months, for best quality.
Nutrition Facts : Calories 248 kcal, Carbohydrate 32 g, Protein 2 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 102 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
TRIPLE RASPBERRY BROWNIE
Steps:
- Preheat oven to 350 degrees F. Lightly spray a 9 by 9-inch baking pan with butter flavored cooking spray; set aside.
- In a blender, puree prunes and applesauce. Transfer to a medium mixing bowl. Add the brownie mix, egg whites, oil, and raspberry liqueur or water to mixing bowl. Beat for 1 minute with a wooden spoon until smooth. Transfer to prepared baking pan; set aside.
- In a small saucepan over medium-high heat, melt the preserves. Drizzle over brownies. Swirl with a table knife.
- Bake in preheated oven for 30 to 35 minutes. Remove and cool completely before cutting.
- Puree thawed raspberries, honey, and liqueur in blender. Push through a fine mesh strainer; set aside.
- To serve, spoon 1 to 2 tablespoons coulis on a plate. Place brownie in center of coulis. Garnish with 3 to 5 fresh raspberries and a fresh mint sprig.
TRIPLE CHOCOLATE RASPBERRY BROWNIES
These Triple Chocolate Raspberry Brownies are ultra fudgy and loaded with white chocolate and dark chocolate chips, plus fresh raspberries. They are the perfect summer treat with a scoop of ice cream!
Provided by Ashley Fehr
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and line a 9x13" pan with parchment paper (optional, but allows for easy removal of brownies!) or spray with non stick spray.
- In a large bowl, whisk together sugar, butter and vanilla until smooth.
- Whisk in eggs, one at a time, beating well after each addition.
- Stir in flour, cocoa powder and salt until combined.
- Stir in chocolate chips, white chocolate chips and raspberries, reserving some for the top if desired.
- Spread batter in prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean or with moist, fudgy crumbs. Don't overbake! The center should look mostly set but may be slightly glossy. They will continue to set up as they cool.
- Let cool before slicing (if you can!) -- refrigerate several hours before slicing for neat pieces if desired.
Nutrition Facts : Calories 239 kcal, Carbohydrate 34 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 49 mg, Sodium 134 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving
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.
RASPBERRY BROWNIE INDULGENCE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- HEAT oven to 350 degrees F. Coat bottom only of 8-inch springform pan or 8-inch round cake pan with no-stick cooking spray.
- PREPARE brownie mix as directed on package using the oil, water and eggs. Bake 50 to 55 minutes. Cool 10 minutes. Run knife around edges of brownie, remove outer sleeve from springform pan. If using round cake pan, invert brownie onto cooling rack, then turn right side up. Cool completely.
- SPREAD preserves over cooled brownie to within 1/2-inch of edge.
- POINT five-star tip of at a 45-degree angle to outer edge of brownie. Press nozzle, creating a ribbon of frosting as you move across the middle of the brownie, dividing it in half. Add 3 more equally spaced ribbons, about 1/2-inch apart, on each side of center ribbon. Turn brownie a quarter turn to the right. Create another ribbon across the middle, overlapping the previous ribbons. Add 3 more ribbons, about 1/2-inch apart, on each side of center ribbon.
- MAKE a zig-zag border by pointing five-star tip straight down at edge of brownie. Press nozzle, moving it quickly in a zig-zag motion, about 3/4-inch wide, all around the edge, being careful not to run off the outer edge.
TRIPLE CHOCOLATE AND RASPBERRY BROWNIES
This is a fun and easy recipe. What is better than chocolate and raspberries?
Provided by Michelle Greiner @greimm
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- Preheat oven according to package directions. Grease 13x9 baking pan with solid shortening or butter. 'Flour' pan by using 1/4 cup brownie mix. Return any excess brownie mix to mixing bowl.
- Mix and bake browies for cake like brownies according to package directions. Cool brownies completely before proceeding.
- Mix cream cheese and whipped topping until well combined. Spread mixture over cooled brownies.
- Heat preserves in microwave for 20 to 30 seconds or until preserves are liquid. Drizzle preserves over cream cheese mixture. Using a knife swirl preserves into cream cheese mixture.
- Melt almond bark according to package directions. Drizzle almond bark over preserves. Refrigerate brownies for 1-2 hours or until almond bark has hardened.
- Store any leftover brownies in the refrigerator.
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
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