Fudgy Raspberry Swirl Brownies Recipes

RASPBERRY FUDGE BROWNIES

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.

FUDGY RASPBERRY BROWNIES

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.

FUDGY RASPBERRY SWIRL BROWNIES

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.

RASPBERRY SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13 x 9 pan and set aside.
• Place the first 5 ingredients in a large mixing bowl.
• Stir for about 50 strokes until batter lightens in texture.
• Pour into prepared pan, smooth out and drop jam by teaspoonfuls onto the batter.
• With a knife, swirl jam into the batter.
• Scatter the chocolate chips and nuts evenly over the top.
• Bake for about 25 minutes or until done.
• Remove to wire rack to cool for at least 30 minutes before cutting.