Rich Raspberry Swirl Brownies Recipes

RICH RASPBERRY SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees.
• Grease a 9" square baking pan.
• Stir together the cocoa, flour and salt in a small bowl; set aside.
• Combine the butter, sugar, brown sugar and vanilla in a large bowl.
• Beat with a mixer until creamy.
• Add 2 of the eggs, one at a time, and beat well after adding each.
• Gradually add in the flour/cocoa mixture and mix well.
• Spread 1 cup of the batter in the baking pan.
• Sprinkle the pecans evenly in the pan.
• Stir the jam until smooth and drizzle over the pecans.
• Add the remaining 1 egg to the remaining batter in the bowl and beat until mixed well.
• Add in 1 c of the swirled morsels.
• Spread evenly over the jam.
• Top with the remaining swirled morsels.
• Bake at 350 degrees for 30-33 minutes or until the center is set.
• Cool completely in the pan on a wire rack.
• Cut into squares and enjoy.

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.

RASPBERRY SWIRL BROWNIES

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.

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!