Chambord Black Raspberry Brownies Food

RASPBERRY BROWNIES WITH WHITE CHOCOLATE ICING

Steps:

• Preheat the oven to 325°. Line a 9 x 13-inch pan with nonstick foil or line with regular foil and spray with nonstick cooking spray. Set aside.
• Melt the chocolate and butter in a microwave-safe bowl, stopping to stir at 30-second increments till smooth. Stir in vanilla, Chambord, and jam.
• Whip the eggs in the bowl of a stand mixer fitted with the whip attachment for about a minute. With the mixer on high speed, slowly add the sugar and beat for 10 minutes.
• Combine the flour and salt and place them in a sifter. Fold the flour and salt into the egg batter with a rubber spatula, in four additions. Fold in the chocolate.
• Pour the brownie batter into the prepared pan. Bake on the center rack in the oven for approximately 45-50 minutes or till a toothpick inserted into the center of the brownies comes out with almost clean. Do not overbake.
• Cool the brownies before icing.
• Melt the white chocolate in the microwave, stopping and stirring every 30 seconds till smooth. Let the chocolate cool. With an electric mixer, beat the butter and cream cheese until smooth. Mix in vanilla followed by the sugar and melted chocolate. Spread the icing evenly over the brownies. Chill before cutting, but serve at room temperature.

CHAMBORD BLACK RASPBERRY BROWNIES

Steps:

• Preheat oven to 350°F Line a 9" by 13" baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord Liqueur.
• Fold in semi-sweet chocolate chips.
• Pour into prepared baking pan and smooth.
• Bake 35-40 minutes.
• Cool to room temperature before cutting.
• Dust with confectioners sugar (optional) and slice brownies into 3" squares. Top with ice cream and 3-4 ounces of Chambord. (optional).

CHAMBORD BROWNIES

Steps:

• Heat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch pan.
• Mix together 1 cup sugar, 1/2 cup of butter, 4 beaten eggs, 1 cup flour, 1/2 teaspoon salt, and chocolate syrup. Spread in greased pan and bake for 30 minutes. Cool to room temperature.
• Mix together 2 cups powdered sugar, 1/2 cup of butter, Chambord, and food coloring. Spread over top of the cooled brownies.
• Melt together 3/4 cups of butter and chocolate chips, stirring until fully mixed. Cool slightly. Spread over top layer of brownies.
• Cut into 32 small pieces. Keep refrigerated until ready to serve.

RASPBERRY TRUFFLE BROWNIES

Steps:

• Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.
• Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room temperature.) Dust brownie with powdered sugar. Cut into 12 wedges and serve.