Fudgy Raspberry Brownies Recipes

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RASPBERRY FUDGE BROWNIES



Raspberry Fudge Brownies image

These moist chocolate brownies are topped with a rich fudge layer and a fluffy raspberry cream cheese frosting. To make them even prettier, I like to garnish them with chocolate curls.

Provided by larkspur

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h

Yield 32

Number Of Ingredients 17

1 cup white sugar
2 eggs
½ teaspoon vanilla extract
½ cup butter or margarine, melted
½ cup all-purpose flour
⅓ cup unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ cup miniature chocolate chips
½ cup evaporated milk
1 egg yolk
4 (1 ounce) squares semisweet baking chocolate, chopped
6 ounces cream cheese, softened
2 tablespoons seedless raspberry jam
1 cup frozen whipped topping, thawed
2 drops red food coloring
16 chocolate curls

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.
  • In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.
  • Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.
  • Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.
  • Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 14.5 g, Cholesterol 32.9 mg, Fat 8.4 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 68.7 mg, Sugar 11.8 g

RASPBERRY FUDGY BROWNIES



Raspberry Fudgy Brownies image

As far as slow cooker desserts go, these fudgey brownies are a treat you can't miss. Fresh raspberries, gooey chocolate, and melty ice cream are just part of what makes this slow cooker recipe so decadent and delicious.

Provided by BHG Test Kitchen

Time 15m

Number Of Ingredients 11

0.5 cup margarine or butter
2 ounce unsweetened chocolate
2 eggs
0.75 cup sugar
0.333 cup seedless red raspberry jam
1 teaspoon vanilla
0.75 cup all-purpose flour
0.25 teaspoon baking powder
Vanilla ice cream (optional)
Chocolate ice-cream topping (optional)
Fresh raspberries (optional)

Steps:

  • Generously grease two 1-pint straight-sided, wide-mouth canning jars. Flour the greased jars; set aside.
  • In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, jam, and vanilla. Using a spoon, beat lightly just until combined. Stir in flour and baking powder. Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in a 3 1/2- or 4-quart crockery cooker. Pour 1 cup water around jars.
  • Cover; cook on high-heat setting for 3 to 3-1/2 hours or until a toothpick inserted near the centers of brownie rolls comes out clean. Remove jars from cooker; cool for 10 minutes. Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely. To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice-cream topping, and fresh raspberries.

Nutrition Facts : Calories 204 kcal, Carbohydrate 26 g, Cholesterol 36 mg, Protein 2 g, Sodium 109 mg, Fat 11 g, UnsaturatedFat 0 g

FUDGY RASPBERRY SWIRL BROWNIES



Fudgy Raspberry Swirl Brownies image

My friend Tess is a mentor to me in many ways. She's a few years ahead of me in both her career and her parenting journey, and I've sought out her advice and wisdom more times than I can count. When I mentioned in passing that I wanted to include another chocolate-based recipe in Oven to Table, she immediately texted me a photo of a handwritten recipe in scrolling cursive titled "My Raspberry Swirl Brownies." I promptly baked them and think you should, too. A dessert (and a friend) doesn't get any easier, or sweeter, than this.

Provided by Food Network

Categories     baking,chocolate,dessert,fruit,kid-friendly

Time 55m

Yield 12 Brownies

Number Of Ingredients 8

½ cup (125 mL) butter
1 ½ cups (375 mL) semi-sweet chocolate chips, divided
3 large eggs
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla bean paste or pure vanilla extract
⅔ cup (170 mL) all-purpose flour
Pinch of salt
½ cup (125 mL) raspberry jam

Steps:

  • Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) square baking pan and line with parchment paper, leaving a 2-inch (5 cm) overhang on 2 sides of the pan.
  • In a medium microwave-safe mixing bowl, melt the butter and 1 cup (250 mL) chocolate chips as follows. Heat in the microwave on medium-high for 1 minute. Remove the bowl from the microwave and stir. Repeat heating at 15- to 20-second intervals, stirring in between, until the mixture is completely melted and smooth.
  • Whisk in the eggs, sugar, and vanilla until well blended. Using a rubber spatula, stir in the flour and salt. Carefully fold in the remaining ½ cup (125 mL) chocolate chips and pour into the prepared pan, spreading the mixture evenly into the corners.
  • Drop spoonfuls of jam over the brownie batter. Using a knife, swirl the jam through the batter. Bake for 35 to 40 minutes or until the top is set. Remove the pan from the oven and let cool completely on a wire rack. Using the parchment overhang, lift the brownies from the pan and cut into squares.

FUDGY RASPBERRY BROWNIES



Fudgy Raspberry Brownies image

Try this decadent fudgy brownie with raspberry swirls; a family favorite yet special enough for holiday cookie trays. Found in Land O Lakes Cookbook. I adapted by one ingredient for our taste preference.

Provided by diner524

Categories     Bar Cookie

Time 55m

Yield 36 brownies/bars, 36 serving(s)

Number Of Ingredients 10

1 cup butter
4 (1 ounce) unsweetened chocolate squares
2 cups sugar
4 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup seedless raspberry jam
1/4 cup heavy whipping cream
4 (1 ounce) semi-sweet chocolate baking squares

Steps:

  • Heat oven to 350°F Place butter and unsweetened chocolate in medium microwave-safe bowl. Microwave on HIGH (100% power) for 1 minute; stir. Microwave 30 seconds; stir until smooth; set aside.
  • Combine sugar, eggs and vanilla extract in large bowl. Beat at medium speed, until well mixed. Add melted chocolate mixture; continue beating until well mixed. Reduce speed to low; add flour and salt. Beat just until mixed. Spread batter into greased 13x9-inch baking pan.
  • Stir jam until smooth. Drop tablespoonfuls of jam evenly over batter. Swirl jam through batter using knife. Bake for 40 to 45 minutes or until set and brownies begin to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely.
  • Place whipping cream in 1-quart saucepan. Cook over medium heat just until cream begins to boil (1 to 2 minutes). Add semi-sweet chocolate; remove from heat. Stir with wire whisk until smooth. Spread over brownies.
  • Recipe Tip
  • For easy pan removal and cutting, line baking pan with aluminum foil, leaving 1-inch overhang on ends; lightly grease foil. Once brownies are cooled and frosted, remove brownies by lifting foil at edges. Cut into bars.

EASY RASPBERRY BROWNIES



Easy Raspberry Brownies image

Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 18

Number Of Ingredients 7

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 oz unsweetened baking chocolate
1 tablespoon butter or margarine

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.

Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 25 g, TransFat 0 g

RIGHTEOUS RASPBERRY BROWNIES



Righteous Raspberry Brownies image

The best brownies are soft in the center and have a crust on the top, oh and they also have chocolate chunks and fresh raspberries in them too! This recipe couldn't be simpler-just measure everything into 1 bowl, mix, add raspberries and bake! No doubt these will be one of the best desserts you have EVER made! I use fresh raspberries out of my garden. I am sure you could use frozen, but perhaps you would need to drain off some of the liquid as to not screw with the proportions of the recipe. TRY not to eat the whole pan at once!

Provided by Arleigh

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 24

Number Of Ingredients 8

1 teaspoon cocoa powder for dusting, or as needed
4 eggs
2 cups superfine sugar
1 cup margarine, softened
1 cup self-rising flour
1 cup chocolate chunks
¾ cup cocoa powder
1 cup fresh raspberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
  • Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4 cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into the batter; spoon into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 27.5 g, Cholesterol 31 mg, Fat 11 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 167 mg, Sugar 21.4 g

FUDGE RASPBERRY BROWNIES



Fudge Raspberry Brownies image

These brownies have developed a cult following among many of the regulars at Yorktown Height's Gersky's. Make them yourself and you'll see why. They're dark and devilish!

Provided by NcMysteryShopper

Categories     Bar Cookie

Time 35m

Yield 16 serving(s)

Number Of Ingredients 11

6 ounces unsweetened chocolate
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1 cup sliced almonds
1 cup milk chocolate chips
3/4 cup raspberry preserves
1/4 cup fresh raspberry (garnish)

Steps:

  • In a large bowl, melt together butter and chocolate in a microwave; With a wire whisk, beat in sugar, eggs, and vanilla - Let cool slightly; Gradually stir in flour and baking powder just to combine; Fold in almonds and chocolate chips.
  • Spread about 3/4 of the batter evenly in a 13" x 9" x 2" pan that has been coated with a non stick spray; Carefully spread raspberry preserves on top of the batter; Drizzle remaining batter evenly over preserves swirling top lightly with a spoon; Gently smooth top.
  • Bake for about 20 - 25 minutes at 350° or until the top is slightly puffed and a toothpick inserted in the center comes out clean.
  • Cool completely in the pan on a rack before cutting and enjoying.

THE BEST FUDGY BROWNIES RECIPE BY TASTY



The Best Fudgy Brownies Recipe by Tasty image

Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt

Provided by Alvin Zhou

Categories     Desserts

Time 45m

Yield 9 servings

Number Of Ingredients 8

8 oz good-quality chocolate, semi-sweet
12 tablespoons butter, melted
1 ¼ cups sugar
2 eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
  • Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
  • In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
  • Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  • Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
  • Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
  • Slice, then serve with a nice cold glass of milk!
  • Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams

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2021-07-06 Bake for 30-35 minutes (depending on how fudgy you like your brownies). Remove from the oven, place on a wire rack, and let it cool completely in the baking dish. Cut into 12 brownies & enjoy! Notes Store leftover brownies in an airtight container at room temperature or in the refrigerator for up to 2 days.
From aline-made.com


RASPBERRY CHOCOLATE BROWNIES RECIPE - BEST EVER! | COOK SIMPLY
2021-01-20 Instructions. Preheat the oven to 180°C (350°F). Line a 20 cm square baking tin with parchment paper. Chop the chocolate into chunks – I like mine big so don’t worry if you get large shards. Melt half of the chocolate in the microwave in 20-second intervals and keep checking and stirring and save the rest for later.
From cooksimply.co.uk


THE BEST RASPBERRY BROWNIES RECIPE (ONE BOWL!)
2021-02-08 Grease and flour an 8-inch square pan. Melt butter. In a large saucepan, melt the butter over low heat. Add wet ingredients. Remove from heat, and whisk in sugar, eggs, and 1 teaspoon vanilla. Add dry ingredients. Stir in with a spatula, cocoa, flour, salt, and baking powder. Stir in chocolate chips.
From bostongirlbakes.com


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