Triple Raspberry Brownie Recipes

TRIPLE CHOCOLATE BROWNIES WITH RASPBERRIES

Steps:

• Clean the raspberries by rinsing them with cool water. Check inside each one for any debris to remove. Set the raspberries, hole-side down, in a single layer on paper towels to dry.
• Preheat your oven to 350 degrees F. Grease a 9x13 baking pan with cooking or baking spray. Line the pan with foil, with extra overhanging on each end, so you can fold it around the edges of the pan and use it as handles later. Grease the foil, making sure to get the sides.
• Cut up the butter into pieces and add them to a 2-quart glass bowl or microwave-safe mixing bowl. Heat the butter on high for a minute, covered.
• Add the bittersweet and semisweet chocolate chips to the bowl (save the white ones for later.) Heat the chocolate and butter for 30 seconds on high, then stir. Heat for another 15 seconds or so, just until the chocolate melts. Stir to combine.
• Add the brown sugar and salt to the bowl and beat with a mixer until blended.
• Add the vanilla. Then add one egg at a time, beating well after each addition.
• Stir in the flour and cocoa, just until combined.
• Gently stir in the white chocolate chips.
• Gently pat the raspberries with a paper towel to remove excess moisture. Add half of the raspberries to the batter and gently stir them in, trying not to break them.
• Transfer the brownie batter to your baking ban. Smooth it with a spatula until it's even. Place the rest of the raspberries on top of the batter, open ends facing up, in a single layer.
• Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
• Let the pan cool on a wire rack. Then refrigerate the pan of brownies for 2-3 hours to chill and set. When you're ready to cut them, use the foil handles to lift out the brownies and transfer them to a large cutting board. Cut the brownies into the size you desire. I recommend small portions, since they're rich.
• Store the brownies in the refrigerator for the best consistency. (They'll get too gooey at room temperature.) They can stay for up to three days in the refrigerator. You also can freeze the brownies in an airtight container, separating each layer with wax paper or parchment paper. Eat them within three months, for best quality.

TRIPLE CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat oven to 350 degrees F and line a 9x13" pan with parchment paper (optional, but allows for easy removal of brownies!) or spray with non stick spray.
• In a large bowl, whisk together sugar, butter and vanilla until smooth.
• Whisk in eggs, one at a time, beating well after each addition.
• Stir in flour, cocoa powder and salt until combined.
• Stir in chocolate chips, white chocolate chips and raspberries, reserving some for the top if desired.
• Spread batter in prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean or with moist, fudgy crumbs. Don't overbake! The center should look mostly set but may be slightly glossy. They will continue to set up as they cool.
• Let cool before slicing (if you can!) -- refrigerate several hours before slicing for neat pieces if desired.

TRIPLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
• In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
• Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
• Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
• To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

TRIPLE RASPBERRY BROWNIE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9 by 9-inch baking pan with butter flavored cooking spray; set aside.
• In a blender, puree prunes and applesauce. Transfer to a medium mixing bowl. Add the brownie mix, egg whites, oil, and raspberry liqueur or water to mixing bowl. Beat for 1 minute with a wooden spoon until smooth. Transfer to prepared baking pan; set aside.
• In a small saucepan over medium-high heat, melt the preserves. Drizzle over brownies. Swirl with a table knife.
• Bake in preheated oven for 30 to 35 minutes. Remove and cool completely before cutting.
• Puree thawed raspberries, honey, and liqueur in blender. Push through a fine mesh strainer; set aside.
• To serve, spoon 1 to 2 tablespoons coulis on a plate. Place brownie in center of coulis. Garnish with 3 to 5 fresh raspberries and a fresh mint sprig.

BIG-BATCH TRIPLE-CHOCOLATE BROWNIE BARS

Steps:

• Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
• In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
• Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
• Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)

TRIPLE-CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
• In a heavy 1 1/2-quart saucepan melt bittersweet and unsweetened chocolates and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined and stir in chocolate chips.
• Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

TRIPLE-TIER BROWNIES

Steps:

• Prepare and bake brownie mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. , In a large saucepan, combine chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside. , Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.

RASPBERRY BROWNIE DESSERT

Steps:

• Prepare and bake brownies according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack. , In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.

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.

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.

TRIPLE BERRY BROWNIE

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom only of 12-inch pizza pan. Make brownies as directed. Spread in pan.
• Bake 20 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely.
• In medium bowl, beat cream cheese, powdered sugar and vanilla with electric mixer on high speed until smooth and creamy. Fold in whipped topping; spread on brownie. Arrange berries over cream cheese mixture. Refrigerate 1 hour. Store covered in refrigerator.

EASY RASPBERRY BROWNIES

Steps:

• Heat oven to 350º F.
• Grease the bottom only of a 13x9x2-inch pan.
• Stir together brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread into pan.
• Bake for 28-30 min or until toothpick inserted 2" from side of pan comes out clean or almost clean.
• Cool completely in pan on wire rack, about 1 hour.
• Beat cream cheese, powdered sugar and preserves in a small bowl with electric mixer on medium speed until smooth.
• Spread over brownies and chill for 15 minute.
• Melt chocolate and butter in a small microwavable bowl, stiring every 30 sec, until mixture can be stirred smooth. Drizzle over brownies. Chill about 1 hour or until chocolate is firm.

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.

TRIPLE DECKER 'BOX' BROWNIES EASY DESSERT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Press the cookie dough in an even layer on the bottom of a 9-inch (23-cm) square baking dish. Place the cookies in an even layer on top of the cookie dough. Pour the brownie batter on top, spreading it evenly over the cookies.
• Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
• Cool, slice, then serve.
• Enjoy!

TRIPLE CHOCOLATE TRIFLE WITH RASPBERRIES

Steps:

• To make brownies, preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
• In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs, whisking chocolate mixture constantly, then whisk in vanilla. Fold in flour and salt.
• Pour batter into prepared pan. Bake until just firm, about 25 minutes (do not overbake). Transfer pan to a rack to cool. If using spirits, prick holes in hot brownies and drizzle evenly over pan.
• In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes. (A simmering bubble or two is O.K., but do not let it boil.)
• In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.
• Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)
• Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners' sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.
• Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.

TRIPLE CHIP BROWNIES

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray.
• Make brownie batter as directed on box. Stir in 1/4 cup each of the butterscotch, semisweet and white vanilla baking chips. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes.
• In small microwavable bowl, microwave remaining 2 tablespoons butterscotch chips uncovered on High 20 to 40 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top. Repeat melting and drizzling steps with remaining semisweet chocolate chips and white vanilla baking chips. Let stand about 2 hours or until toppings are set. Cut into 4 rows by 4 rows. Store covered in airtight container.