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
INDULGENT WHITE CHOCOLATE RASPBERRY BROWNIES
These indulgent white chocolate raspberry brownies are gloriously decadent and indulgent! If you love raspberries and can't resist gooey chocolate brownies, this recipe is for you!
Provided by Emma Mason
Categories Traybakes
Time 45m
Number Of Ingredients 12
Steps:
- Grease & line the tin with baking paper and preheat your oven to 180°C/Fan 170°C/356°F.
- Put the butter and dark chocolate into a bowl and heat in 10 second intervals in the microwave. Stir well after each time until melted.
- One at a time, beat in the eggs until blended.
- Stir in the sugar until it's not grainy on the bottom of the bowl anymore then stir in the vanilla and salt.
- Sift in the flour and cocoa powder and fold until just blended in. (Don't overmix.)
- Stir the white chocolate chunks/chips through the batter.
- Pour half the mixture into the prepared tin and dot the raspberries over the top. Gently press them in a little.
- Pour over the remaining batter and smooth out to cover up all the raspberries.
- Bake for 30-35 minutes until crispy on top but soft in the middle.
- Allow to cool completely in the tin before transferring to the fridge to chill.
- Once chilled, remove from the tin and slice into 16 bars.
Nutrition Facts : Calories 217 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 54 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHOCOLATE-COVERED RASPBERRY BROWNIES
These intensely rich brownie bars are not for the faint of appetite. Each brownie bears a fruity layer of raspberry jam and fresh raspberries that's covered with a truffle-like blanket of chocolate ganache over top. In other words, they're decadence incarnate. If raspberries aren't your favorite, you can always substitute strawberry jam and fresh strawberries--but you'll want to slice them in half rather than leaving them whole. If desired, garnish with a drizzle of melted white chocolate.
Provided by Darcy Lenz
Time 1h30m
Yield 9
Number Of Ingredients 15
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.
Nutrition Facts : Calories 633.5 calories, Carbohydrate 76.9 g, Cholesterol 111.5 mg, Fat 38.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 23.1 g, Sodium 211.6 mg, Sugar 60.2 g
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
BROWNIES WITH WHITE CHOCOLATE CHIPS AND RASPBERRIES
Raspberries and chocolate are a naturally inviting combination together. By incorporating the raspberry preserves into my brownie batter, I found the chocolate flavor became even further elevated. At the same time, the white chocolate chips contrasted well with the richness to create an explosion of flavor all around.
Provided by watkinskidno4
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Whisk the raspberry preserves, milk and butter in a small saucepan over medium heat. Whisk until the butter is melted and the preserves have dissolved. DO NOT BOIL. Remove from heat and allow to cool slightly.
- Sift together the ¾ cup flour, cocoa, baking powder and salt in a large mixing bowl. Next add the sugar, eggs, and cooled butter mixture to the dry ingredients. Fold together until well combined. Be careful to not over mix the batter.
- In a small bowl, toss the white chocolate chips with 1 Tbl. of flour. This step will prevent the chips from sinking during baking. Lightly fold into the batter.
- Pour the batter into a greased 9-inch square baking pan or a lined mini muffin pan. Bake at 350 degrees for 20 - 25 minutes for the square baking pan or until a toothpick comes out clean. For mini muffins, bake at 350 degrees for 8 - 10 minutes or until a toothpick comes out clean.
RASPBERRY WHITE CHOCOLATE CHIP BROWNIES RECIPE
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Combine flour, baking powder and salt in a small bowl.
- Melt butter in a large saucepan.
- Remove from heat. Whisk in cocoa. Mix in sugar, eggs and vanilla.
- Add dry ingredients and mix until combined. Fold in white chocolate chips.
- Spread half of the batter in a greased 9x13 inch baking pan.
- Spread raspberry pie filling over the top. Spread the second half of the batter over the top. The batter will be sticky, so it may be easiest to spray hands with nonstick cook spray and flatten out pieces of batter than lay them on top, trying to cover as much of the raspberry filling as possible.
- Bake for 30-35 minutes or until an inserted toothpick comes out clean.
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- Preheat oven to 350F/180C. Line the base and sides of an 8×8-inch baking pan with foil, leaving enough overhang on the sides for lifting the brownies out after baking.
- In a medium heat-proof bowl, place white chocolate and butter. Place bowl over a saucepan of simmering water and stir occasionally until chocolate and butter have melted. Transfer mixture to a large bowl, then add sugar and mix to combine. Add eggs, one at the time, mixing until combined. Stir in vanilla. Sift flour and salt, then fold into batter just until combined. Fold in raspberries.
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