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.
MINI DESSERT BROWNIES WITH RASPBERRIES
My daughter wanted brownies with raspberries for her class as a treat for her birthday and since I did not want to make huge brownies for all the kids I came up with these mini desserts.
Provided by barbara
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 2h58m
Yield 28
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup mini muffin pan and an 8-inch square pan with 1 teaspoon butter and 1 teaspoon flour each.
- Melt 1 cup butter in a large saucepan over medium heat. Remove from heat; stir in sugar, eggs, and vanilla extract until smooth. Fold in 1 cup flour, cocoa powder, baking powder, and salt gently.
- Spoon batter into the prepared muffin cups using a small ice cream scoop, filling each 3/4 full. Pour remaining batter into the square pan.
- Bake both pans in the preheated oven until a toothpick inserted into the center comes out with only a few crumbs attached, about 12 minutes for the mini muffins and 20 minutes for the square pan. Remove from oven and cool in the pan for 5 minutes.
- Transfer round brownies to a wire rack to cool. Let 8-inch pan of brownies cool in the pan, about 2 hours. Cut into 16 small squares.
- Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes.
- Place chopped chocolate into a bowl. Pour hot cream over chocolate and whisk until smooth. Cool until thickened, about 2 hours.
- Place a dollop of ganache onto each brownie piece. Top each with 1 raspberry.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 17.6 g, Cholesterol 48.8 mg, Fat 10 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 90 mg, Sugar 12.4 g
MINI BROWNIE TREATS
I like to take these quick-and-easy treats to potlucks and family gatherings. They disappear quickly! -Pam Kokes, North Loup, Nebraska
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 2
Steps:
- Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups two-thirds full. , Bake at 350° for 18-21 minutes or until a toothpick inserted in the center comes out clean. , Immediately top each with a chocolate kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 94 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 52mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
MINI BROWNIE BAKED ALASKAS
This mini twist on traditional Baked Alaska is every bit as good as the original with a brownie base.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 4
Number Of Ingredients 13
Steps:
- Spray 4 (6-oz) custard cups with cooking spray. Spoon 1/4 cup sherbet into each cup, pressing firmly up sides of cups. Scoop 1/3 cup ice cream onto raspberry layer in each cup, spreading to edge and pressing firmly. Cover surface with plastic wrap. Freeze at least 2 hours or until firm.
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray; line with waxed paper. Grease waxed paper with shortening; lightly sprinkle with cocoa.
- In large microwavable bowl, microwave chocolate chips and butter uncovered on Medium (50%) 1 minute 30 seconds, stirring after 30 seconds, and then at 15-second intervals; stir until smooth. Stir in 1 1/3 cups of the sugar with whisk. Add whole eggs, one at a time, stirring just until blended after each addition. Gradually add flour, baking powder and salt, stirring with whisk just until blended. Stir in 2 teaspoons of the vanilla. Spread batter in pan.
- Bake 20 to 25 minutes or until set. Cool 5 to 10 minutes on cooling rack. Run small metal spatula around edge of pan to loosen brownie. Invert pan on cooling rack; remove pan and waxed paper. Cool completely, about 40 minutes.
- Line cookie sheet with cooking parchment paper. Using 3 1/4-inch cutter, cut out 4 brownie rounds. Place rounds on cookie sheet about 2 inches apart. Remove ice cream cups from freezer. Run small metal spatula around edge of each cup to loosen ice cream. Immediately turn each cup upside down onto a brownie round; remove cups. Freeze ice cream-topped brownies just until ready to use.
- Heat oven to 450°F. In small deep bowl, beat egg whites, cream of tartar and remaining 1/4 teaspoon vanilla with electric mixer on high speed until foamy. Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved. Do not underbeat.
- Using offset spatula, spread meringue over ice cream-topped brownies, carefully sealing meringue to bottom edge of brownie. Bake 3 to 4 minutes or until browned. Serve immediately.
Nutrition Facts : Calories 697, Carbohydrate 109 g, Fat 5, Fiber 3 g, Protein 10 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 213 mg
RASPBERRY SKILLET BROWNIE
This indulgent anytime, fudgy dessert is layered with raspberry-filled chocolates, studded with fresh raspberries and baked in a cast-iron skillet.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Grease bottom of 8-inch cast-iron skillet with shortening. Make brownie batter as directed on box for cakelike brownies.
- Spread half of the brownie batter in skillet. Break chocolate bar into squares. Arrange chocolate squares on top of batter starting around edge of pan, leaving very center uncovered. Top with remaining brownie batter. Sprinkle with 1/4 cup raspberries.
- Bake 45 to 48 minutes or until toothpick inserted in center comes out almost clean. Cool 45 minutes. Sprinkle with powdered sugar. Cut into wedges, and serve warm with fresh raspberries, if desired.
Nutrition Facts : Calories 260, Carbohydrate 38 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 27 g, TransFat 0 g
RASPBERRY BROWNIE DESSERT
I don't bake very much, but this recipe really caught my eye. It's from the March/April 2007 Simple and Delicious magazine. I couldn't find the white chocolate instant pudding so I used French vanilla and it came out outstanding. It's an awesome dessert! The passive cook time includes time to allow the brownies to cool, and chill.
Provided by cookCol
Categories Bar Cookie
Time 3h10m
Yield 15-18 serving(s)
Number Of Ingredients 7
Steps:
- Prepare and bake brownies according to pkg directions,using eggs, water and vegetable oil and using a greased 13x9x2" baking pan.
- Cool completely on 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 pudding mixture over cooled brownies; top with pie filling.
- Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 363.5, Fat 24.8, SaturatedFat 9.6, Cholesterol 85.8, Sodium 142, Carbohydrate 32, Sugar 19.8, Protein 3.8
RASPBERRY CHOCOLATE MOUSSE BROWNIE CUPS RECIPE
These Raspberry Chocolate Mousse Brownie Cups are a simple and delicious dessert, perfect for any occasion.
Provided by Kendra Murdock
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Mix brownies according to package directions.
- Spray muffin pan with non-stick cooking spray.
- Place about 1/3 cup of brownie mixture into each muffin pan.
- Bake for about 25 minutes or until the middle isn't doughy. Watch them carefully to ensure they don't burn.
- Let the brownies cool completely before taking them out of the muffin tin.
- Once cool, scoop out the centers (not too deep, you don't want any holes in the bottom)
- In a bowl cream together the cream cheese and sugar until smooth and soft.
- Fold in the whipped cream and chocolate pudding until fully combined.
- Refrigerate for 30 minutes.
- Pipe the chocolate mixture into each muffin, being sure to fill in the center.
- Top with a raspberry and garnish with a sprinkle of powdered sugar.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 322 kcal, Carbohydrate 54 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 276 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving
FUDGY RASPBERRY BROWNIES
Try this decadent fudgy brownie with raspberry swirls; a family favorite yet special enough for holiday cookie trays. Found in Land O Lakes Cookbook. I adapted by one ingredient for our taste preference.
Provided by diner524
Categories Bar Cookie
Time 55m
Yield 36 brownies/bars, 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Place butter and unsweetened chocolate in medium microwave-safe bowl. Microwave on HIGH (100% power) for 1 minute; stir. Microwave 30 seconds; stir until smooth; set aside.
- Combine sugar, eggs and vanilla extract in large bowl. Beat at medium speed, until well mixed. Add melted chocolate mixture; continue beating until well mixed. Reduce speed to low; add flour and salt. Beat just until mixed. Spread batter into greased 13x9-inch baking pan.
- Stir jam until smooth. Drop tablespoonfuls of jam evenly over batter. Swirl jam through batter using knife. Bake for 40 to 45 minutes or until set and brownies begin to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely.
- Place whipping cream in 1-quart saucepan. Cook over medium heat just until cream begins to boil (1 to 2 minutes). Add semi-sweet chocolate; remove from heat. Stir with wire whisk until smooth. Spread over brownies.
- Recipe Tip
- For easy pan removal and cutting, line baking pan with aluminum foil, leaving 1-inch overhang on ends; lightly grease foil. Once brownies are cooled and frosted, remove brownies by lifting foil at edges. Cut into bars.
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