RASPBERRY FUDGE BROWNIES
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
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
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
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
RASPBERRY FUDGE BROWNIES
Provided by The Seasoned Mom
Time 1h40m
Number Of Ingredients 9
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.
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
FUDGY RASPBERRY BROWNIES
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
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.
FUDGE RASPBERRY BROWNIES
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
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.
EASY RASPBERRY BROWNIES
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
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
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