Raspberry Swirl Brownies Recipes
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 SWIRL BROWNIES
YUMMY brownies swirled with raspberry jam and topped with chocolate chips and walnuts. Made easy by starting with a mix. Enjoy!
Provided by Marie
Categories Bar Cookie
Time 40m
Yield 24 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 13 x 9 pan and set aside.
- Place the first 5 ingredients in a large mixing bowl.
- Stir for about 50 strokes until batter lightens in texture.
- Pour into prepared pan, smooth out and drop jam by teaspoonfuls onto the batter.
- With a knife, swirl jam into the batter.
- Scatter the chocolate chips and nuts evenly over the top.
- Bake for about 25 minutes or until done.
- Remove to wire rack to cool for at least 30 minutes before cutting.
FUDGY RASPBERRY SWIRL BROWNIES
My friend Tess is a mentor to me in many ways. She's a few years ahead of me in both her career and her parenting journey, and I've sought out her advice and wisdom more times than I can count. When I mentioned in passing that I wanted to include another chocolate-based recipe in Oven to Table, she immediately texted me a photo of a handwritten recipe in scrolling cursive titled "My Raspberry Swirl Brownies." I promptly baked them and think you should, too. A dessert (and a friend) doesn't get any easier, or sweeter, than this.
Provided by Food Network
Categories baking,chocolate,dessert,fruit,kid-friendly
Time 55m
Yield 12 Brownies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) square baking pan and line with parchment paper, leaving a 2-inch (5 cm) overhang on 2 sides of the pan.
- In a medium microwave-safe mixing bowl, melt the butter and 1 cup (250 mL) chocolate chips as follows. Heat in the microwave on medium-high for 1 minute. Remove the bowl from the microwave and stir. Repeat heating at 15- to 20-second intervals, stirring in between, until the mixture is completely melted and smooth.
- Whisk in the eggs, sugar, and vanilla until well blended. Using a rubber spatula, stir in the flour and salt. Carefully fold in the remaining ½ cup (125 mL) chocolate chips and pour into the prepared pan, spreading the mixture evenly into the corners.
- Drop spoonfuls of jam over the brownie batter. Using a knife, swirl the jam through the batter. Bake for 35 to 40 minutes or until the top is set. Remove the pan from the oven and let cool completely on a wire rack. Using the parchment overhang, lift the brownies from the pan and cut into squares.
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- Preheat oven to 350°F. Butter the sides and bottom of a 3-quart rectangular baking dish or a 13x9x2-inch baking pan.
- Place raspberries in a food processor; cover and blend until smooth. If desired, sieve puree to remove seeds. Set puree aside. In a medium bowl whisk together the flour, cocoa powder, and salt; set aside.
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