Raspberry Brownies Food

BEST EVER CHOCOLATE RASPBERRY BROWNIES

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.

RASPBERRY BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Coat a 13 by 9 by 2-inch baking pan with nonstick cooking spray.
• Melt together butter and chocolate in bowl set over simmering water in saucepan. Stir until smooth. Set aside to cool.
• Beat eggs and sugar in large bowl until well combined, about 1 minute. Beat in vanilla, 1 tablespoon liqueur and the salt. Stir in flour in 3 additions. Fold in walnuts and chocolate chips. Spread half of batter over bottom of prepared pan.
• Mix together preserves and remaining liqueur in small bowl. Spread over batter in pan. Place in freezer for about for about 20 minutes or until preserves are set. Spread remaining batter over top of preserves.
• Bake for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Cut into 32 brownies. Let cool completely.
• To serve, dust with confectioners' sugar, if desired.

RASPBERRY BROWNIES

Steps:

• Heat oven to 350 degrees F.
• Spray a 9 inch square pan with non stick cooking spray.
• In a medium bowl combine brownie mix, contents of chocolate packet from mix, water, egg and 2 tablespoons of the spreadable mix.
• Mix until dry ingredients are moistened.
• Spread batter evenly in pan.
• In a small bowl stir remaining 3 tablespoons spreadable fruit until smooth.
• Drizzle in parallel lines over batter in pan.
• Swirl gently with knife.
• Bake for 28-33 minutes or until toothpick inserted in center comes out clean.
• Allow to cool.

EASY RASPBERRY BROWNIES

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.

RIGHTEOUS RASPBERRY BROWNIES

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.

RASPBERRY SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13 x 9 pan and set aside.
• Place the first 5 ingredients in a large mixing bowl.
• Stir for about 50 strokes until batter lightens in texture.
• Pour into prepared pan, smooth out and drop jam by teaspoonfuls onto the batter.
• With a knife, swirl jam into the batter.
• Scatter the chocolate chips and nuts evenly over the top.
• Bake for about 25 minutes or until done.
• Remove to wire rack to cool for at least 30 minutes before cutting.

FUDGY RASPBERRY BROWNIES

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.

CHOCOLATE-COVERED RASPBERRY BROWNIES

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.

RASPBERRY CREAM CHEESE BROWNIES

Steps:

• PREPARE FILLING Adjust oven rack to middle position and heat oven to 350°F Line 13- by 9-inch baking pan with foil, allowing excess to hang over pan edges. Grease foil. Process cream cheese, sugar, egg yolk, and vanilla in food processor until smooth.
• MIX BATTER Combine flour, baking powder, and salt in bowl. Microwave butter and chocolate in large bowl, stirring occasionally, until smooth, 1 to 2 minutes. Whisk in ½ cup jam; let cool slightly. Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated.
• LAYER FILLING Microwave remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of batter into prepared pan. Dollop filling over batter and spread into even layer. Dollop warm jam over filling and, using toothpick, swirl jam through filling. Spread remaining batter evenly over filling.
• BAKE BROWNIES Bake until toothpick inserted in center comes out with few wet crumbs attached, 50 to 60 minutes. Cool in pan on wire rack for at least 2 hours. Using foil overhang, lift brownies from pan and cut into 1½-inch squares. Serve. (Brownies can be refrigerated in airtight container for 2 days.).

FUDGE RASPBERRY BROWNIES

Steps:

• In a large bowl, melt together butter and chocolate in a microwave; With a wire whisk, beat in sugar, eggs, and vanilla - Let cool slightly; Gradually stir in flour and baking powder just to combine; Fold in almonds and chocolate chips.
• Spread about 3/4 of the batter evenly in a 13" x 9" x 2" pan that has been coated with a non stick spray; Carefully spread raspberry preserves on top of the batter; Drizzle remaining batter evenly over preserves swirling top lightly with a spoon; Gently smooth top.
• Bake for about 20 - 25 minutes at 350° or until the top is slightly puffed and a toothpick inserted in the center comes out clean.
• Cool completely in the pan on a rack before cutting and enjoying.