Gourmetraspberryfudgebrownies Recipes

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RASPBERRY FUDGE BROWNIES



Raspberry Fudge Brownies image

Provided by The Seasoned Mom

Time 1h40m

Number Of Ingredients 9

4 ounces unsweetened chocolate
8 ounces unsalted butter
½ teaspoon salt
1 teaspoon pure vanilla extract
2 cups sugar
4 eggs
1 cup all-purpose flour
2 cups walnut pieces
1 scant cup raspberry preserves

Steps:

  • Melt the chocolate and butter in a large, heavy saucepan over low heat, stirring occasionally.
  • Remove the pan from the heat and add the salt, vanilla, and sugar. Mix well.
  • Add eggs, one at a time, mixing after each one. Add the flour and beat until smooth. Stir in the walnut pieces.
  • Pour half of the batter into a greased 9x13-inch baking pan and use the back of a spoon or spatula to smooth the surface.
  • Freeze the batter for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • When the batter is frozen, spread the preserves on top of the batter in a thin layer. Pour the remaining batter over the preserves and gently smooth it over to cover the preserves.
  • Bake for 40-45 minutes, or until a toothpick comes out clean. You want the brownies moist and fudgy, so be careful not to overbake!
  • Cool the pan on a wire rack for 10 minutes before slicing.

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

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.

RASPBERRY BROWNIES



Raspberry Brownies image

Provided by Food Network

Time 1h45m

Yield 32 brownies

Number Of Ingredients 12

1 cup (2 sticks) butter
4 ounces unsweetened chocolate, chopped
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla
2 tablespoons raspberry liqueur
1/2 teaspoon salt
1 cup all-purpose flour
1 1/2 cups shelled walnuts, coarsely chopped
1/2 cup mini semisweet chocolate chips
1 cup raspberry preserves
Confectioners' sugar, for dusting, optional

Steps:

  • Preheat oven to 350 degrees F.
  • Coat a 13 by 9 by 2-inch baking pan with nonstick cooking spray.
  • Melt together butter and chocolate in bowl set over simmering water in saucepan. Stir until smooth. Set aside to cool.
  • Beat eggs and sugar in large bowl until well combined, about 1 minute. Beat in vanilla, 1 tablespoon liqueur and the salt. Stir in flour in 3 additions. Fold in walnuts and chocolate chips. Spread half of batter over bottom of prepared pan.
  • Mix together preserves and remaining liqueur in small bowl. Spread over batter in pan. Place in freezer for about for about 20 minutes or until preserves are set. Spread remaining batter over top of preserves.
  • Bake for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Cut into 32 brownies. Let cool completely.
  • To serve, dust with confectioners' sugar, if desired.

GOURMET RASPBERRY FUDGE BROWNIES



Gourmet Raspberry Fudge Brownies image

These are AWESOME! Raspberry and Chocolate just seem to go together somehow, and these are just decadent! I once had Raspberry Chocolate Brownies made by a gourmet chef, and these are just as good as or better than they were! The extra work is worth it...TRUST ME :)

Provided by Karen..

Categories     Bar Cookie

Time 50m

Yield 16 brownies

Number Of Ingredients 11

1/2 cup butter
3 ounces bittersweet chocolate (OR 2 ounces semisweet chocolate AND 1 ounce unsweetened chocolate)
2 eggs
1 cup sugar
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon baking powder
1 dash salt
1/2 cup slivered almonds
1/2 cup raspberry preserves
1 cup milk chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Butter and flour an 8 inch square pan.
  • Melt butter and bittersweet chocolate in a small heavy saucepan on low heat or in microwave until melted.
  • Allow to cool.
  • Beat eggs, sugar and vanilla in a large bowl until light and fluffy.
  • Beat in chocolate mixture.
  • Stir in flour, powder and salt until just blended.
  • Spread 3/4 of batter in prepared pan and sprinkle almonds evenly over top.
  • Bake for 10 minutes, remove from oven and spread preserves over almonds.
  • Spoon remaining batter over preserves, carefully smoothing top.
  • Bake for 25 minutes or until top just begins to feel firm.
  • Remove from oven and sprinkle evenly with chocolate chips.
  • Let stand until chips are melted and then spread evenly over brownies.
  • Cool completely on wire rack.
  • Cut into squares.

Nutrition Facts : Calories 187.3, Fat 8.7, SaturatedFat 4.2, Cholesterol 42.1, Sodium 69.8, Carbohydrate 25.7, Fiber 0.7, Sugar 18.5, Protein 2.3

BEST FUDGY BROWNIES



Best Fudgy Brownies image

I love to use this fudgy brownie recipe when bringing treats to work. When I was growing up, I helped my mother make delicious, hearty meals and these fudgy brownies for our farm family of eight. -Judy Cunningham, Max, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1-1/3 cups butter, softened
2-2/3 cups sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon salt
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 189 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 130mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-COVERED RASPBERRY BROWNIES



Chocolate-Covered Raspberry Brownies image

These intensely rich brownie bars are not for the faint of appetite. Each brownie bears a fruity layer of raspberry jam and fresh raspberries that's covered with a truffle-like blanket of chocolate ganache over top. In other words, they're decadence incarnate. If raspberries aren't your favorite, you can always substitute strawberry jam and fresh strawberries--but you'll want to slice them in half rather than leaving them whole. If desired, garnish with a drizzle of melted white chocolate.

Provided by Darcy Lenz

Time 1h30m

Yield 9

Number Of Ingredients 15

½ cup unsalted butter
½ cup semisweet chocolate chips
¾ cup all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon kosher salt
½ teaspoon baking powder
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
½ cup raspberry jam
1 ½ cups fresh raspberries
2 cups semisweet chocolate chips
1 cup heavy cream
2 tablespoons unsalted butter
1 pinch kosher salt

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.

Nutrition Facts : Calories 633.5 calories, Carbohydrate 76.9 g, Cholesterol 111.5 mg, Fat 38.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 23.1 g, Sodium 211.6 mg, Sugar 60.2 g

FUDGY HIDDEN VEGGIE BROWNIES RECIPE BY TASTY



Fudgy Hidden Veggie Brownies Recipe by Tasty image

Here's what you need: eggplant, semisweet chocolate chip, unsweetened chocolate, maple syrup, vanilla extract, large eggs, superfine almond flour, dutch processed cocoa powder, kosher salt

Provided by Mercedes Sandoval

Categories     Desserts

Yield 9 servings

Number Of Ingredients 9

1 lb eggplant, peeled and cut into large pieces
8 oz semisweet chocolate chip, divided, plus more to taste
2 oz unsweetened chocolate, chopped
6 tablespoons maple syrup
1 teaspoon vanilla extract
3 large eggs
1 cup superfine almond flour
¼ cup dutch processed cocoa powder
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Peel the eggplant, then cut in half lengthwise. Scoop out the seeds, then chop into large pieces. Transfer to a steamer basket set over a large pot of simmering water, cover, and steam for 20 minutes, until the eggplant is very soft.
  • Transfer the hot eggplant to the bowl of the food processor with 4 ounces (110 g) of semisweet chocolate chips, the unsweetened chocolate, maple syrup, and vanilla extract. The heat from the eggplant will melt the chocolate. Blend on high speed for 2-3 minutes, until very smooth, scraping down the sides of the bowl as needed.
  • In a medium bowl, beat the eggs, then add the almond flour, cocoa powder, and salt, and whisk to combine. Add the eggplant chocolate mixture and fold with a rubber spatula to combine. Fold in the remaining semisweet chocolate chips.
  • Transfer the batter to a greased 8-inch (20-cm) square baking dish and smooth the top. Top with more chocolate chips, if desired.
  • Bake for 35 minutes, until a toothpick inserted in the center of the brownies comes out clean.
  • Let cool for 20 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 341 calories, Carbohydrate 32 grams, Fat 22 grams, Fiber 5 grams, Protein 8 grams, Sugar 20 grams

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