Red Raspberry Chocolate Brownie Recipes

CHOCOLATE-COVERED RASPBERRY BROWNIES

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.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

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.

RIGHTEOUS RASPBERRY BROWNIES

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.

FUDGY CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat your oven on 160°C / 325°F.Line a rectangular baking pan with baking paper (about 20x30cm / 9x13 inch baking pan).
• Place the Butter and Dark Cooking Chocolate in a microwave-safe heat-proof bowl. Melt in the microwave in 30 seconds increments until fully melted, stiring well in between each time. Set aside to cool down for 5 minutes.
• Whisk in the Brown Sugar, then the Eggs one at the time - stiring well between each eggs.
• Sift in the Plain Flour, Cacao Powder and Salt and mix until combined.
• Quickly Fold in the Chocolate Chips / Chopped Chocolate (optional) and lastly the Raspberries (see note 1 if using frozen raspberries). Pour into the lined baking pan and bake for 15 to 20 minutes.
• Leave to cool down for 10 minutes when out of the oven before cutting into slices.

RICH CHOCOLATE RASPBERRY 'BOX' BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Place 5-inch (10 cm) greased cookie cutters on a greased baking pan. Fill the bottom of each cookie cutter with ½-inch (1 cm) of brownie batter.
• Bake for 15 minutes, or until cooked through.
• Remove from the oven and let the brownies cool.
• In a medium bowl combine chocolate chips and hot heavy cream. Let stand for 1 minute, then stir until the ganache is a smooth, silky consistency.
• Fill each cookie cutter with a layer of raspberries, then pour the chocolate ganache over the top of the raspberries until it fills in the cookie cutters.
• Refrigerate for 2 hours, or until the ganache is set.
• Remove from the fridge and gently push the bottom of the brownies until they pop out of the cookie cutters.
• Sift powdered sugar over the top and serve.
• Pairs well with Merlot.
• Enjoy!