Easy Raspberry Brownie Wedges Recipes

EASY RASPBERRY BROWNIE WEDGES

Steps:

• Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray.
• Mash 1 cup of the raspberries, using fork. Stir mashed raspberries, brownie mix, oil and eggs in large bowl until blended. Stir in 1/2 cup whole raspberries. Spread in pie plate.
• Bake 45 to 50 minutes or until toothpick inserted 2 inches from side of pie plate comes out almost clean. Cool completely, at least 1 hour.
• Beat whipping cream and sugar in chilled small bowl with electric mixer on high speed until soft peaks form. Serve brownie wedges with whipped cream and remaining 1 1/2 cups raspberries.

EASY RASPBERRY BROWNIES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat (fan) oven to 180C/ 350F/ GM4 and line a 7x 7 inch baking tin with butter and parchment.
• Weigh out the sugar and break down any lumps in the muscovado sugar using your fingers.
• Melt the butter and chocolate together in a bain marie. Once melted, mix until smooth.
• Stir in the sugars.
• Add the eggs & yolks and beat to just combine using a handheld balloon whisk.
• Sieve the flour, cocoa and salt into the batter and mix until just combined and no streaks of dry ingredients remain.
• Pour half of the batter into the prepared tin and poke half of the raspberries into it. Top with the remaining batter, level and poke the remaining berries into the batter.
• Bake for 22 minutes. At this point test with a toothpick - insert it into the centre of the brownie - if raw batter is evident on the stick continue to back for another 2-3 minutes and test again. Continue until the toothpick comes out with no raw batter clinging to it.
• Take the tin out of the oven and let the brownie cool completely in the tin.
• Beat the butter until it is light and fluffy.
• Add the mascarpone and continue to beat until a smooth consistency is reached again - it may split at first, but keep on beating and it will come back together (you'll think it's ruined and will never come back together, but have faith, it does).
• Mix in the vanilla extract and peanut butter. Beat again.
• Sieve the icing sugar and gradually beat in - a spoonful at a time. Continue to beat until the frosting is smooth and creamy.
• Let the brownie cool completely then spread with the buttercream.
• Cut into 12 small squares.
• Decorate with a dusting of cocoa powder, fresh raspberries or peanut butter candy chips.
• Store in an airtight container in the fridge and bring to room temperature before serving.

EASY RASPBERRY BROWNIES

Steps:

• Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
• Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
• Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.

EASY RASPBERRY BROWNIES

Steps:

• Heat oven to 350º F.
• Grease the bottom only of a 13x9x2-inch pan.
• Stir together brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread into pan.
• Bake for 28-30 min or until toothpick inserted 2" from side of pan comes out clean or almost clean.
• Cool completely in pan on wire rack, about 1 hour.
• Beat cream cheese, powdered sugar and preserves in a small bowl with electric mixer on medium speed until smooth.
• Spread over brownies and chill for 15 minute.
• Melt chocolate and butter in a small microwavable bowl, stiring every 30 sec, until mixture can be stirred smooth. Drizzle over brownies. Chill about 1 hour or until chocolate is firm.