DARK CHOCOLATE RASPBERRY BROWNIES
Dark Chocolate Raspberry Brownies are delicious, rich, and moist made with dark chocolate chunks, butter, raspberries, and vanilla extract.
Provided by Sabrina Snyder
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees and spray an 8x8 baking dish with baking spray.
- In a large bowl add the melted butter and sugar. Whisk well for a minute or so until sugar is dissolved and the butter mixture has cooled.
- Add in the vanilla and eggs and whisk until well combined.
- Sift together the flour, baking soda, cocoa, and salt and add to the wet mixture.
- Whisk until just combined.
- Stir in the chocolate chunks.
- Pour batter into the baking dish and top with raspberries.
- Bake for 20-22 minutes, don't overbake.
Nutrition Facts : Calories 207 kcal, Carbohydrate 25 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 192 mg, Fiber 3 g, Sugar 16 g, ServingSize 1 serving
HEALTHY FUDGY DARK CHOCOLATE BROWNIES WITH RASPBERRY FROSTING
These frosted brownies look and taste fancy, but they're surprisingly simple to make! The brownies taste incredibly rich and decadent, similar to 72% dark chocolate, and they're supremely moist and fudgy. The sweet and creamy raspberry frosting is the perfect finishing touch, and its pink color looks so pretty too! The brownies are best if eaten the same day that they're frosted, but leftovers will keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator.
Provided by Amy's Healthy Baking
Categories Dessert
Time 6h49m
Number Of Ingredients 15
Steps:
- Preheat the oven to 300°F, and lightly coat an 8"-square baking pan with nonstick cooking spray. (Optional: Line the 8"-square baking pan with wax paper and coat it with cooking spray for easier removal of the brownies before frosting. See blog post above for more information!)
- To prepare the brownies, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the coconut sugar. Stir in the milk. Add in the flour mixture, stirring until just incorporated.
- Spread the batter into the prepared pan. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 6 hours once at room temperature for the fudgiest texture before frosting and serving.
- To prepare the frosting, add the freeze dried raspberries to a blender or coffee grinder, and pulse until they're a fine powder. Add the raspberry powder, Greek yogurt, instant pudding, and liquid stevia to a large bowl. Beat with an electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the brownies have completely cooled and rested for 6 hours, spread the frosting on top just before serving.
FUDGY DARK CHOCOLATE RASPBERRY BROWNIES
These fudgy brownies are so decadent and rich! They taste similar to 72% dark chocolate, and they're perfect for Valentine's Day. Leftovers will stay fresh for at least 5 days if stored in an airtight container in the refrigerator. Wait to drizzle the brownies until just before serving, even the leftover ones, because the drizzle will "melt" on top of any leftover brownies that are sealed inside of that airtight container.
Yield 16 brownies
Number Of Ingredients 15
Steps:
- Preheat the oven to 300°F, and lightly coat an 8"-square baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Mix in the flour mixture, stirring just until incorporated. Gently fold in the frozen raspberries.
- Spread the batter into the prepared pan. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 3 hours at room temperature for the fudgiest texture before serving.
- Just before serving, prepare the drizzle. Mix together the stevia, milk, and almond extract in a small bowl. Transfer to a small zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled brownies.
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
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