Raspberry Jam Puddle Brownies Recipes

RASPBERRY JAM PUDDLE BROWNIES

Steps:

• 1. Preheat the oven to 180°C/fan 160°C. Grease and line a 30 x 23 x 4cm baking tin. 2. Put the butter, sugar, eggs, cocoa powder and self-raising flour in a stand mixer, and mix on medium for 2 minutes. This will take around 5 minutes with a handheld mixer. 3. Now add the chocolate chips and mix them through using a spatula. 4. Pour the mixture into the tin and spread it out evenly using a spatula, making sure to poke it into all the corners. 5. Now dot teaspoons of jam all over the brownie mixture, making sure there are gaps between the puddles. 6. Bake for 40-45 minutes, until the brownie has a slight crust on top. 7. Leave the brownie to cool in the tin before cutting it into squares to serve.

RASPBERRY BROWNIES

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.

RASPBERRY TRUFFLE BROWNIES

Steps:

• Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Microwave 4 oz. of the unsweetened chocolate and the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Spread 1/4 cup of the jam over brownies.
• Chop remaining 2 oz. unsweetened chocolate and the 6 oz. semi-sweet chocolate; set aside. Microwave cream in medium microwaveable bowl on HIGH 1 min. or just until cream comes to boil. Add chopped chocolates and the remaining 3 Tbsp. jam; stir until chocolates are completely melted and mixture is well blended. Spread over jam layer on brownies. Refrigerate 1 hour or until chocolate glaze is firm. Lift brownies out of pan onto cutting board, using foil handles. Cut into 32 pieces.