Dark Chocolate Raspberry Brownies Recipes

TRIPLE CHOCOLATE RASPBERRY BROWNIES

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.

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.

DARK CHOCOLATE RASPBERRY SWIRL BROWNIES

Steps:

• Preheat oven to 325°F.
• Lightly grease a 8×8 pan with cooking spray and set aside.
• Combine melted coconut oil, sugar, Dutch-processed Cocoa Powder, and salt . It will look gritty but it will become smooth once the other ingredients are added.
• Stir in the vanilla extract. Add eggs one at a time.
• When the batter looks thick, shiny, and well blended, add all-purpose flour and stir until you cannot see it any longer. Gently fold in chopped walnuts. Spread brownie mix evenly in the greased pan.
• In a medium saucepan, over medium heat add raspberry jam with preserves. Heat until jam is smooth and liquid. Pour raspberry jam over brownie mixture in a haphazard pattern.
• Bake for 20-25 minutes {I did 25} or until a toothpick inserted into the center emerges slightly moist with batter. Let cool completely and serve.

CHOCOLATE-COVERED RASPBERRY BROWNIES

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.

DARK CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees and spray an 8x8 baking dish with baking spray.
• In a large bowl add the melted butter and sugar. Whisk well for a minute or so until sugar is dissolved and the butter mixture has cooled.
• Add in the vanilla and eggs and whisk until well combined.
• Sift together the flour, baking soda, cocoa, and salt and add to the wet mixture.
• Whisk until just combined.
• Stir in the chocolate chunks.
• Pour batter into the baking dish and top with raspberries.
• Bake for 20-22 minutes, don't overbake.

FUDGY DARK CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat the oven to 300°F, and lightly coat an 8"-square baking pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Mix in the flour mixture, stirring just until incorporated. Gently fold in the frozen raspberries.
• Spread the batter into the prepared pan. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 3 hours at room temperature for the fudgiest texture before serving.
• Just before serving, prepare the drizzle. Mix together the stevia, milk, and almond extract in a small bowl. Transfer to a small zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled brownies.

FUDGY DARK CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat the oven to 300°F, and lightly coat an 8"-square baking pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, cocoa powders, baking powder, and salt. In a separate bowl, whisk together the oil, eggs, and vanilla extract. Stir in the sugar. Mix in the yogurt and milk, stirring until smooth and no large clumps remain. Add in the cocoa mixture, and stir until just incorporated. Gently fold in the raspberries.
• Spread the batter into the prepared pan, and bake at 300°F for 24-28 minutes (closer to 24 for fudgier, gooier brownies; closer to 28 for firmer brownies). Cool completely to room temperature in the pan, and allow the brownies to set for an additional hour before slicing into squares.

DARK CHOCOLATE RASPBERRY FUDGE BROWNIES {PALEO}

Steps:

• In a small or medium saucepan over low heat, combine the raspberries and water and stir until softened.
• Add the coconut sugar and stir while continuing to cook, until a sauce forms (about 15 minutes)
• When the mixture thickens and begins to simmer, remove from heat and set aside to allow to cool.
• Line an 8 x 8 inch baking dish with parchment paper and preheat your oven to 350 degrees.
• In a large bowl, whisk together the eggs, coconut sugar, coconut oil and vanilla.
• In a separate bowl, combine the almond flour, cocoa powder, baking soda and salt.
• Carefully stir the dry mixture into the wet until fully combined, then stir in the chocolate chips.
• Carefully pour about 3/4 of the brownie batter into the lined baking dish, then pour all the raspberry sauce (it should be about 2/3 cup) over the batter. Pour the remaining brownie batter over the raspberry sauce, scraping the bowl with a spatula. Then use the spatula to gently swirl the brownie batter with the raspberry sauce.
• Bake in the preheated oven for 30-35 minutes or until the center is just set. Check around 30 minutes to prevent over-baking!
• Once center is just set, remove from oven and allow to sit and cool for at least an hour, preferably 2, before cutting and serving. These can be stored covered in the refrigerator or at room temperature, depending your preference. Enjoy!

RASPBERRY BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease an 8 x 8 metal pan and line with parchment paper. Set aside.
• Chop dark chocolate bar then melt with butter in a large microwave-safe bowl in 30 second increments.
• Add sugar to bowl and whisk vigorously.
• Set aside to cool for 10 minutes.
• Add eggs, one at a time, whisking vigorously for one minute.
• Add vanilla then stir until evenly distributed. Set aside.
• In a separate bowl, sift together flour, cocoa powder and salt.
• Add dry ingredients to wet, stirring with a spoon until just combined. Avoid overmixing.
• Gently fold in 1/2 cup of raspberries and 1/4 cup of dark chocolate chips.
• Pour batter into baking pan. Smooth top to even.
• Top batter with remaining dark chocolate chips and raspberries.
• Bake for 25 to 30 minutes or until the tip of a toothpick inserted into the center of brownies comes out with a few bits of moist crumbs attached. Do not overbake.
• Cool completely before cutting.
• Garnish with fresh raspberries, if desired.
• Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.

FUDGY CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat your oven on 160°C / 325°F.Line a rectangular baking pan with baking paper (about 20x30cm / 9x13 inch baking pan).
• Place the Butter and Dark Cooking Chocolate in a microwave-safe heat-proof bowl. Melt in the microwave in 30 seconds increments until fully melted, stiring well in between each time. Set aside to cool down for 5 minutes.
• Whisk in the Brown Sugar, then the Eggs one at the time - stiring well between each eggs.
• Sift in the Plain Flour, Cacao Powder and Salt and mix until combined.
• Quickly Fold in the Chocolate Chips / Chopped Chocolate (optional) and lastly the Raspberries (see note 1 if using frozen raspberries). Pour into the lined baking pan and bake for 15 to 20 minutes.
• Leave to cool down for 10 minutes when out of the oven before cutting into slices.

GLUTEN-FREE CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat your oven to 180 Degrees C (355 F).
• Line a 27cm x 18cm (11" x 7") tin with baking paper.
• Put the chocolate and butter into a large bowl and place over a saucepan of barely simmering water. Melt chocolate and butter, and then remove from heat.(Alternatively - melt together in a microwave, being careful not to burn.)
• Add the sugar to the melted chocolate and butter, and mix well.
• Add the beaten eggs, and quickly mix to combine well.
• Add the vanilla and sift the flours into the mixture, and stir to ensure all of the ingredients are combined.
• Carefully fold in the white chocolate chips and raspberries.
• Pour into the prepared tin and bake in the centre of the oven for approximately 40 minutes.
• To check when they are ready, use a very thin skewer or toothpick. You don't want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness. The brownie will continue cooking a little further after removing from the oven. Don't look for the skewer to come out clean; the brownie will be overcooked at that stage.
• When cooked, remove the tin from the oven and leave the brownie in the tin until completely cool. Cut brownie into pieces and enjoy!

RASPBERRY DARK CHOCOLATE BLONDIES

Steps:

• Preheat the oven to 350°Line an 8 by 8-inch pan with foil or parchment paper. Spray with nonstick cooking spray.
• In a large heat safe mixing bowl, heat the butter in the microwave until melted. Add the sugar to the hot butter and stir with a rubber spatula. Let cool until just warm.
• Add the egg, egg yolk, and vanilla and stir until combined. Stir in the salt and flours. Stir in chocolate chips and the raspberries.
• Pour the batter into the prepared pan. Bake for 30 minutes, or until lightly golden brown at the edges and set but not overcooked. Allow to cool slightly before cutting.

DARK CHOCOLATE RASPBERRY BROWNIES (PALEO, GLUTEN-FREE)

Steps:

• Preheat your oven to 350.
• Prepare an 8x8 pan: using parchment paper, line the bottom and 2 sides of the dish by creating a "sling" (see picture above). Lightly grease the pan and parchment paper.
• Begin by heating coconut oil and unsweetened chocolate over medium heat in a saucepan. Melt chocolate and coconut oil completely, and set aside to cool. Pour into a large bowl.
• Slowly add in maple syrup and vanilla.
• Add in eggs, but be sure that the mixture is no longer hot. Whisk together chocolate mixture until well combined.
• In a smaller bowl, combine cocoa powder, almond flour, salt, and walnuts. Fold into chocolate mixture.
• When well combined, pour or spoon batter into your prepared dish making sure the batter is evenly spread. Sprinkle the top with chopped frozen raspberries.
• Bake for 25-27 minutes, or until a toothpick comes out clean from the center. The top might look a little wet, this is perfect.
• Remove pan from the oven and let cool for at least 10 minutes before removing your brownies from the pan. Cut into small squares

DARK CHOCOLATE AND RASPBERRY BROWNIE TARTS

Steps:

• Preheat the oven to 300. Lightly grease 4 4x4 tart pans and line with parchment paper.
• Place the chocolate, butter, sugar and cream in a medium saucepan and heat over low stirring often until chocolate is melted and smooth.
• Place the eggs and flour in a bowl and whisk until combined. Whisk in the chocolate mixture until combined.
• Pour into tart pans and top with raspberries. Bake for 35-40 minutes or until cooked when tested with a skewer. (Note I used 300 degrees in my convection oven and they came out perfect, if you have a regular oven you might want to bump it up a bit).
• Bake for 35-40 minutes or until cooked when tested with a skewer. (Note I used 300 degrees in my convection oven and they came out perfect, if you have a regular oven you might want to bump it up a bit).

RASPBERRY & DARK CHOCOLATE PROTEIN BROWNIES

Steps:

• Preheat oven to 350F
• Line a 10 inch square baking dish with parchment paper.
• Melt coconut oil in a small saucepan over low heat. Remove from heat as soon as it turns liquid.
• Process the dates, coconut oil, maple syrup, 3/4 cup almond milk, and frozen raspberries together in a food processor. Process until smooth. This can take from 1 minute to a minute and a half.
• Transfer the batter to a large mixing bowl along with the rest of the almond milk and stir in the cacao powder, almond flour, egg, and protein powder. Mix well.
• Pour the brownie batter into the baking dish and spread evenly.
• Bake for 20-25 minutes, or until the center no longer jiggles like jello when shaken. A toothpick should also come out a bit dirty (but not completely wet) when inserted in the center.
• Let sit on the counter for 20-30 minutes then top with fresh strawberries and melted dark chocolate.
• Transfer to the refrigerator for 1 to 2 hours before cutting into squares. This will allow enough time for the brownie to set. Otherwise, it may be too liquid.
• These are very fudgy brownies. For a cakier version, reduce the amount of almond milk used to 1 cup.

DARK CHOCOLATE RASPBERRY BROWNIES

Steps:

• In the bowl where you're going to mix the batter later add butter in cubes, sugar and dark chocolate. Put it on a bain marie making sure that the water doesn't touch the bottom of the bowl.
• Once everything is melted together give it a mix, take off the heat and wait for it to be warm.
• Add the vanilla essence and 1 egg at a time until fully incorporated with an electric mixer. Mix for a few minutes on high or by hand about 75 times.
• Add the flour and salt and mix on high speed for a few extra minutes. It's these intervals of mixing that will give us the paper texture on top.
• Line with baking paper a 20x20cm mould and fill with the dough.
• Lay the raspberries on top of the dough.
• Take to a preheated oven at 180C for 20-30min or until the tip of a knife comes out with a bit of cooked yet moist dough.

DARK CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat your oven according to the box instructions. Line a 9×9 baking pan with tinfoil so that it overhangs on two sides and spray with cooking spray.
• In a large mixing bowl, prepare the brownie batter also according to the box instructions.
• Add in the raspberry extract and beat well to combine. Fold in the raspberries, taking care not to mash them all up.
• Pour the batter into the prepared pan, and sprinkle with the dark chocolate chips.
• Bake per the box instructions. Remove from the oven and let set 15 minutes. Then carefully lift the brownies using the tinfoil. Place the brownies (still on the tinfoil) onto a cooling rack until the brownies are no longer warm.
• Remove the tinfoil and transfer the brownies to a cutting board. Cut into squares and serve with a scoop of ice cream or whipped cream for a truly decadent treat.
• Store leftovers in the refrigerator.

DARK CHOCOLATE AND RASPBERRY BROWNIE TARTS

Steps:

• 1 Preheat the oven to 300 degrees
• 2 Arrange four 4½-inch tart pans on a rimmed baking sheet, greasing each one with cooking oil spray
• 3 Combine the chocolate, butter, brown sugar and heavy cream in a medium saucepan over medium-low heat, stirring until smooth
• 4 Remove from the heat
• 5 Whisk together the eggs and flour in a mixing bowl, then add a third of the chocolate mixture, stirring to incorporate
• 6 Stir in the remaining chocolate mixture to create a uniform chocolate batter
• 7 Divide evenly among the tart pans, then gently push the raspberries in each portion of batter
• 8 Bake (middle rack) for 25 to 35 minutes, depending on how fudgy you like your brownies
• 9 (Press gently with a finger; they should feel soft but set
• 10 ) For cakier brownies, a toothpick inserted into the center should come out clean
• 11 Remove from the tart pans; serve warm, with whipped cream for passing at the table

RASPBERRY AND DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 F.
• Grease and line a square or rectangular medium baking dish with parchment (8" square is the perfect size for this).
• Add olive oil and chocolate to a heatproof bowl and microwave until the chocolate is melted, stirring every 20-30 seconds. Leave to cool slightly.
• Add both sugars and vanilla to the chocolate-oil mixture and stir. Add the eggs, one at a time and stir again. Then add flour and cocoa and stir until mixture is smooth.
• Gently fold in the chocolate chips and fresh raspberries and combine. Pour mixture into prepared baking dish and smooth the top.
• Bake the brownie for about 30-35 minutes at 350 F or until cooked through and the top starts to crack. Leave to cool completely before cutting into squares.