THE 30 BEST BROWNIES
This great collection of easy Brownie Recipes will give you plenty of varieties to choose from when craving your favorite chocolatey dessert!
Provided by GypsyPlate
Categories Desserts
Number Of Ingredients 6
Steps:
- Choose a recipe that looks tasty. Try something you haven't had before, it's fun to experiment!
- Make a shopping list and buy the ingredients.
- Bake your new favorite Brownie Recipe!
EASY RASPBERRY BROWNIES
A great brownie recipe from Betty Crocker. These are yummy! Even my DSS who SWORE he didn't like raspberries, couldn't stop eating them. I hope you enjoy!
Provided by SkinnyMinnie
Categories Bar Cookie
Time 16m
Yield 18 brownies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 288.5, Fat 15.7, SaturatedFat 5.2, Cholesterol 39.1, Sodium 140.1, Carbohydrate 34.2, Fiber 0.2, Sugar 23.4, Protein 3.2
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
MILLIONAIRE'S CHOCOLATE BROWNIE TART
Imagine a chocolate shortbread pastry case with fudgy brownie filling that hides pockets of oozy caramel... This is a chocolate lover's dream dessert
Provided by Tom Kerridge
Categories Dessert
Time 1h55m
Number Of Ingredients 11
Steps:
- To make the pastry, sift the flour, icing sugar and cocoa together into a bowl. Add the butter and rub it in with your fingers until the mixture resembles breadcrumbs. Add the egg yolks and 3 tbsp ice-cold water, and continue to mix with your fingers until you have a soft dough. Alternatively, do this in a food processor by pulsing the ingredients together. Wrap the dough and chill for at least 1 hr. Will keep chilled for up to two days.
- Roll the dough out on a lightly floured surface to the thickness of a £1 coin, then use it to line a 23cm loose-bottomed tart tin, working the pastry to the edge and leaving some overhanging. Cover and put in the fridge to chill for a further hour.
- Heat the oven to 190C/170C fan/gas 5. Line the case with baking parchment, then fill with baking beans. Bake for 20 mins. Remove the baking beans and parchment, and bake for a further 15-20 mins, or until the base is crisp. Leave to cool completely. Once cooled, use a sharp knife to trim off the excess pastry and create a smooth edge.
- For the filling, melt the butter and dark chocolate together in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, remove from the heat and leave to cool slightly. Beat the eggs and sugar with an electric whisk in another bowl for 5-6 mins, or until thick and pale. Fold in the chocolate, then sift in the cocoa.
- Scatter the caramel chocolates over the base of the pastry case, then pour over the filling. Transfer the tart to a baking sheet and put in the oven (still set at 190C/170C fan/gas 5) for 20-25 mins, or until set and the top has formed a crust. Leave to cool to room temperature, then carefully remove from the tin and put on a serving plate. Dust with the extra cocoa and sprinkle over a little sea salt, if you like.
Nutrition Facts : Calories 528 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
RASPBERRY RIPPLE BLONDIES
Treat the family to this simple but gorgeous traybake. Made with dark and white chocolate and fresh or frozen raspberries, these blondies won't last long
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Serves 12-16
Number Of Ingredients 10
Steps:
- Tip most of the raspberries into a saucepan (reserving a handful), along with 1 tsp brown sugar and 2 tsp water. Cook over a medium heat until the raspberries have broken down and turned jammy. Remove from the heat and set aside to cool while you make the batter. ½
- Melt the butter in a second pan over a low-medium heat. Tip in both the sugars and cook until the mixture is bubbling and the sugars have dissolved. Remove from the heat and leave to cool for 10 mins.
- Meanwhile, combine the flour, baking powder and a good pinch of salt in a large bowl. Butter a 20 x 30cm tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
- Pour the wet ingredients into the dry, add the eggs and vanilla, and mix well until there are no pockets of flour. Scatter over the dark and white chocolate chunks and fold to combine. Scrape the mixture into the prepared tin and level the surface with a spatula. Dot over teaspoonfuls of the raspberry compote, then use a skewer to gently swirl it through the batter to create a marbled effect. Scatter over the reserved raspberries, then bake for 40-45 mins until set with a slightly gooey centre. Leave to cool completely in the tin, then cut into squares to serve. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 329 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
GYPSY RASPBERRY BROWNIES
Time 45m
Yield 9 squares
Number Of Ingredients 15
Steps:
- Cream butter, sugar, and vanilla. Beat in eggs. In another bowl, stir together flour, cocoa, baking powder, and salt with fork. Blend dry ingredients into egg mixture. Do not overbeat. Spread batter into ungreased 8-inch square baking pan. For Filling: Combine cream cheese, egg, baking powder, and sugar thoroughly. Swirl (use back of spoon to make trenches) cream cheese mixture and raspberry preserves through chocolate batter before baking. Bake 30-40 minutes in preheated 350° oven until brownie pulls away from edges of pan. Cool completely. Dust with powdered sugar, and cut into squares. Raspberry preserves come in different-sized jars. One popular seedless variety is 10 ounces, and that will do just fine whenever the ounces specified is close.
Nutrition Facts : Nutritional Facts Serves
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