RASPBERRY BROWNIE DESSERT
This is such an easy dessert that everyone goes crazy over! I have brought it to church and work potlucks, and everyone always begs for more. The recipe is so easy-it goes together in a snap. -Ann Vick, Rosemount, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 333 calories, Fat 20g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 225mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
BEST CHOCOLATE RASPBERRY TORTE
How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 25
Steps:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.
Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE-COVERED RASPBERRY BROWNIES
These intensely rich brownie bars are not for the faint of appetite. Each brownie bears a fruity layer of raspberry jam and fresh raspberries that's covered with a truffle-like blanket of chocolate ganache over top. In other words, they're decadence incarnate. If raspberries aren't your favorite, you can always substitute strawberry jam and fresh strawberries--but you'll want to slice them in half rather than leaving them whole. If desired, garnish with a drizzle of melted white chocolate.
Provided by Darcy Lenz
Time 1h30m
Yield 9
Number Of Ingredients 15
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.
Nutrition Facts : Calories 633.5 calories, Carbohydrate 76.9 g, Cholesterol 111.5 mg, Fat 38.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 23.1 g, Sodium 211.6 mg, Sugar 60.2 g
BROWNIE TORTE
My mother-in-law first shared this recipe, and now it's often requested for birthdays and other special occasions. I like to serve it at Christmastime on an antique platter surrounded by ornaments for decoration. -Candace McClure, Brookville, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. In another bowl, mix flour, baking powder and salt; gradually add to chocolate mixture, mixing well. Fold in walnuts., Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes (do not overbake). Cool 10 minutes. Invert onto a flat surface dusted with confectioners' sugar. Gently peel off paper. Cool completely., In a bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Fold in chocolate chips. Trim cake edges; cut crosswise into fourths. Place 1 layer on a serving plate; top with 3/4 cup frosting. Repeat twice. Top with remaining layer. Frost top, sides and ends of cake. If desired, sprinkle with additional chocolate chips. Store in the refrigerator.
Nutrition Facts : Calories 586 calories, Fat 38g fat (22g saturated fat), Cholesterol 134mg cholesterol, Sodium 258mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.
BEST EVER CHOCOLATE RASPBERRY BROWNIES
Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 50m
Yield Cuts into 15 squares
Number Of Ingredients 8
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.
Nutrition Facts : Calories 389 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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
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