Raspberry And White Chocolate Fudge 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

INDULGENT WHITE CHOCOLATE RASPBERRY BROWNIES



Indulgent White Chocolate Raspberry Brownies image

These indulgent white chocolate raspberry brownies are gloriously decadent and indulgent! If you love raspberries and can't resist gooey chocolate brownies, this recipe is for you!

Provided by Emma Mason

Categories     Traybakes

Time 45m

Number Of Ingredients 12

Large Microwavable Bowl
20cm (8″) Square Baking Tin
110g (1/2 Cup) Unsalted Butter, cubed
110g (3.9 oz) Dark Chocolate, broken into pieces
2 Eggs
225g (1 + 1/8 Cup) Golden Caster Sugar
1 tsp Vanilla Extract
1/4 tsp Salt
60g (1/2 Cup) Plain Flour
2 tbsp Cocoa Powder
100g (3.5 oz) Bar of White Chocolate or Chocolate Chips
120g (1 Cup) Fresh Raspberries

Steps:

  • Grease & line the tin with baking paper and preheat your oven to 180°C/Fan 170°C/356°F.
  • Put the butter and dark chocolate into a bowl and heat in 10 second intervals in the microwave. Stir well after each time until melted.
  • One at a time, beat in the eggs until blended.
  • Stir in the sugar until it's not grainy on the bottom of the bowl anymore then stir in the vanilla and salt.
  • Sift in the flour and cocoa powder and fold until just blended in. (Don't overmix.)
  • Stir the white chocolate chunks/chips through the batter.
  • Pour half the mixture into the prepared tin and dot the raspberries over the top. Gently press them in a little.
  • Pour over the remaining batter and smooth out to cover up all the raspberries.
  • Bake for 30-35 minutes until crispy on top but soft in the middle.
  • Allow to cool completely in the tin before transferring to the fridge to chill.
  • Once chilled, remove from the tin and slice into 16 bars.

Nutrition Facts : Calories 217 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 54 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

RASPBERRY AND WHITE CHOCOLATE FUDGE BROWNIES



Raspberry and White Chocolate Fudge Brownies image

I've been looking for a white chocolate and raspberry cookie recipe for ages... This hits the sweet spot. These are soft and fudgy white brownies, dotted with red raspberries. They can be made up to 3 days ahead and stored in an airtight container at room temperature.

Provided by kolibri

Categories     Bar Cookie

Time 1h

Yield 16 brownies

Number Of Ingredients 10

6 ounces good quality white chocolate, coarsely chopped
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup white chocolate chips
1 cup fresh raspberries or 1 cup frozen unsweetened raspberries, not defrosted

Steps:

  • Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly.
  • Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly.
  • Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan.
  • Cut into 16 squares. Transfer to platter and serve.

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

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