Chocolate Brownies With Raisins Recipes
RUM RAISIN BROWNIES
These brownies are more on the cakey side, but very moist regardless. The rum does an amazing job bringing out the flavor of raisins. Serve with a scoop of rum-raisin ice cream!
Provided by Justine
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
- Combine the raisins and rum in a small bowl; set aside to soak.
- Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
- Sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 20 g, Cholesterol 34 mg, Fat 11.4 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 4.7 g, Sodium 21.2 mg, Sugar 13 g
RUM-RAISIN CHOCOLATE BROWNIES
This recipe is a version based on a recipe from Epicurious. It's a highly reviewed recipe with many similar recommendations from reviewers from all over the world. I made this recipe based on all the different recommendations and the brownies came out perfect and delicious! I made this and brought it over to a friend's house for a Labor Day weekend BBQ party and was loved by everyone! If you want to see the original recipe, it's under the same title on Epicurious.com.
Provided by Grace Lynn
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Soak raisins in rum in bowl overnight or at least 8 hours.
- Preheat oven to 350 degrees F.
- Butter 13x9x2-inch metal baking pan.
- Stir butter and unsweetened chocolat in heavy medium saucepan over low heat until smooth.
- Cool slightly.
- Whisk in sugar and eggs.
- Mix in raisins with liquid, then flour.
- Mix in chips.
- Transfer batter to pan.
- Bake until tester inserted into center comes out with moist crumbs attached, about 25 to 30 minutes.
- Cool brownies in pan on rack.
- Cut into squares.
- Serve with vanilla ice cream or whipped cream.
Nutrition Facts : Calories 319.6, Fat 16.9, SaturatedFat 10, Cholesterol 75.8, Sodium 22.8, Carbohydrate 39.1, Fiber 2.4, Sugar 26.9, Protein 4.3
CHOCOLATE BROWNIES WITH RAISINS
For this recipe I've used any number of brownie mixes, but have found that one of the best is Ghirardelli Chocolate 'Triple Chocolate Brownies' mix. Their big 6-lb 4-oz box comes with 5 pouches of mix. Sometimes instead of the extra cup of chocolate chips, I will dice up & add 8-10 chocolate-orange sticks!! The brownies from this recipe are very moist & very richly delicious!
Provided by Sydney Mike
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Lightly spray a 13"x9" glass baking dish with non-stick cooking spray.
- In a medium bowl, blend water, oil & eggs, then add brownie mix, chocolate chips [& nuts, if desired]. Stir until moistened.
- Pour into prepared baking dish & spread evenly.
- Bake 50 minutes. Do not overbake. Brownies will appear underbaked but will cool to doneness.
- Cool completely before cutting with a plastic knife. Store in a tightly covered container.
Nutrition Facts : Calories 328.6, Fat 16.1, SaturatedFat 3.4, Cholesterol 17.6, Sodium 159.2, Carbohydrate 47.6, Fiber 0.6, Sugar 7.4, Protein 3
BROWNIES WITH CHOCOLATE-COVERED RAISINS
Steps:
- Preheat oven to 350°F. Butter 8-inch square pan with 2-inch-high sides. Stir butter and both chocolates in medium saucepan over low heat until melted. Remove from heat; cool to lukewarm.
- Using electric mixer, beat sugar and eggs in medium bowl until very thick and pale, about 3 minutes. Stir in melted chocolate mixture and vanilla. Mix flour, baking powder and salt in another medium bowl. Stir into chocolate mixture. Mix in chocolate-covered raisins.
- Pour batter into prepared pan. Bake until tester inserted into center comes out with a few moist crumbs attached and top cracks in places, about 30 minutes. Transfer to rack and cool in pan. (Can be made 1 day ahead. Cover with foil and let stand at room temperature.)
- Cut brownies into squares.
BROWNIES WITH CHOCOLATE-COVERED RAISINS
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2 - inch rectangular pan. Combine the butter and both chocolates in a 2¾ quart Cuisinart® saucepan. Cook over low heat until completely melted. Remove from heat; cool to lukewarm. Using the Cuisinart® SmartPower Hand Mixer, beat sugar and eggs in medium bowl until very thick and pale using medium speed, about 3 minutes. Stir in melted chocolate mixture and vanilla. Mix flour, baking powder and salt in another medium bowl. Stir into chocolate mixture using low speed. Mix in chocolate-covered raisins. Pour batter into prepared pan. Bake in preheated 350F oven until tester inserted into center comes out with a few moist crumbs attached and top cracks in places, about 30 minutes. Transfer to rack and cool in pan. (Can be made 1 day ahead. Cover with foil and let stand at room temperature.) Cut into squares to serve.
Nutrition Facts :
RUM-RAISIN CHOCOLATE BROWNIES
Provided by Beth Peterson
Categories Rum Chocolate Egg Fruit Dessert Bake Raisin Winter Bon Appétit Arizona Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 brownies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Soak raisins in rum in bowl until plump, about 30 minutes. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in sugar and eggs. Mix in raisins with liquid, then flour. Mix in chips. Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool brownies in pan on rack. Cut into squares.
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