BEST EVER CHOCOLATE RASPBERRY BROWNIES
Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 50m
Yield Cuts into 15 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
- Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 389 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
RIGHTEOUS RASPBERRY BROWNIES
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
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
RASPBERRY BROWNIE DESSERT
This is such an easy dessert that everyone goes crazy over! I have brought it to church and work potlucks, and everyone always begs for more. The recipe is so easy-it goes together in a snap. -Ann Vick, Rosemount, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake brownies according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack. , In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 333 calories, Fat 20g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 225mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
RASPBERRY BROWNIES
Provided by Food Network
Time 1h45m
Yield 32 brownies
Number Of Ingredients 12
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.
CARAMEL BROWNIES
I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. -Clara Bakke, Coon Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.
Nutrition Facts : Calories 376 calories, Fat 18g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE-COVERED RASPBERRY BROWNIES
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
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
COPYCAT ZUPA'S CARAMEL ROCKSLIDE BROWNIES
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Grease an 8x8 inch pan and a 5x9 inch loaf pan.
- In a large mixing bowl, melt the margarine and butter.
- Stir in cocoa and sugar.
- Then add in eggs and mix on low speed until all combined well.
- Then add in vanilla and flour and mix until incorporated.
- Pour into the prepared pans. 2/3 of batter into the 8x8 inch pan. The other 1/3 of batter into the loaf pan.
- Add chocolate chips to the top of the 8x8 inch pan. Pat them down lightly.
- Bake for about 25 minutes or until set and a toothpick inserted in the middle comes out clean. (We cooked ours for about 25-26 minutes. Ovens temps vary so check your brownies)
- Drizzle a little caramel over brownies when they come out of the oven.
- Let brownies cool.
- While the brownies are cooling, toast the pecans.
- Heat oven to 350 degrees.
- Cover a cookie sheet with parchment paper.
- Place pecans into a small bowl and pour melted butter over the pecans and stir well.
- Spread on the cookie sheet and bake for 350 for about 6 minutes. Remove and let cool.
- Remove the brownies from the loaf pan.
- Cut into 1/2 inch cubes. (We cut away the sides of the brownies so all of the cubes would be soft - no edges)
- Sprinkle the brownie chunks and pecans over the top of the brownies in the bigger pan.
- Drizzle more caramel over the top of the finished brownies. (Add as much as you want to your own liking)
Nutrition Facts : Servingsize 1 serving, Calories 5591 kcal, Fat 253 g, SaturatedFat 125 g, Cholesterol 313 mg, Sodium 2194 mg, Carbohydrate 777 g, Sugar 492 g, Protein 78 mg
RASPBERRY CARAMEL BROWNIES
Make and share this Raspberry Caramel Brownies recipe from Food.com.
Provided by Cleanfreshcuisine
Categories Dessert
Time 50m
Yield 24 , 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Beat together sugar and butter. Mix in eggs. Add flour, chocolate and baking powder. Beat well.
- Spread batter in a greased 9″ x 13″ baking pan. Place Kraft caramel bits in a microwave container. Microwave on high for one minute; stir and microwave for another minute or until melted. Drizzle melted caramel over the brownie batter, working quickly. Use a butter knife to swirl caramel into batter evenly. Bake for 15 minutes. Remove from oven.
- Meanwhile, while brownies are baking, place thawed, undrained berries into a small saucepan. Add one tablespoon of cornstarch and turn heat to medium. Stir constantly until berries are thickened, about 5 to 6 minutes.
- Spread berries evenly over brownie and return to oven. Bake another 12 to 15 minutes or until toothpick inserted near center comes out clean.
- Let cool thoroughly; sprinkle with powdered sugar and cut into squares. This recipes makes 24 brownies.
Nutrition Facts : Calories 134.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 30.8, Sodium 72.5, Carbohydrate 18.6, Fiber 1.4, Sugar 10.6, Protein 1.8
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