Chambord Raspberry Brownie Recipes

CHAMBORD BLACK RASPBERRY BROWNIES

Steps:

• Preheat oven to 350°F Line a 9" by 13" baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord Liqueur.
• Fold in semi-sweet chocolate chips.
• Pour into prepared baking pan and smooth.
• Bake 35-40 minutes.
• Cool to room temperature before cutting.
• Dust with confectioners sugar (optional) and slice brownies into 3" squares. Top with ice cream and 3-4 ounces of Chambord. (optional).

RASPBERRY BROWNIES WITH WHITE CHOCOLATE ICING

Steps:

• Preheat the oven to 325°. Line a 9 x 13-inch pan with nonstick foil or line with regular foil and spray with nonstick cooking spray. Set aside.
• Melt the chocolate and butter in a microwave-safe bowl, stopping to stir at 30-second increments till smooth. Stir in vanilla, Chambord, and jam.
• Whip the eggs in the bowl of a stand mixer fitted with the whip attachment for about a minute. With the mixer on high speed, slowly add the sugar and beat for 10 minutes.
• Combine the flour and salt and place them in a sifter. Fold the flour and salt into the egg batter with a rubber spatula, in four additions. Fold in the chocolate.
• Pour the brownie batter into the prepared pan. Bake on the center rack in the oven for approximately 45-50 minutes or till a toothpick inserted into the center of the brownies comes out with almost clean. Do not overbake.
• Cool the brownies before icing.
• Melt the white chocolate in the microwave, stopping and stirring every 30 seconds till smooth. Let the chocolate cool. With an electric mixer, beat the butter and cream cheese until smooth. Mix in vanilla followed by the sugar and melted chocolate. Spread the icing evenly over the brownies. Chill before cutting, but serve at room temperature.

CHAMBORD RASPBERRY BROWNIE RECIPE

Steps:

• Preheat oven to 350ºF.
• Line a 9x13-inch" baking pan with nonstick foil.
• Combine cake mix, eggs, oil, water, pecans, and Chambord. Fold in raspberry chocolate chips.
• Pour into prepared baking pan and smooth.
• Bake 35-40 minutes. Cool to room temperature before cutting.
• Dust with sifted confectioners' sugar before serving.

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.

RASPBERRY TRUFFLE BROWNIES

Steps:

• Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.
• Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room temperature.) Dust brownie with powdered sugar. Cut into 12 wedges and serve.