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
CHOCOLATE-COVERED RASPBERRY BROWNIES
These intensely rich brownie bars are not for the faint of appetite. Each brownie bears a fruity layer of raspberry jam and fresh raspberries that's covered with a truffle-like blanket of chocolate ganache over top. In other words, they're decadence incarnate. If raspberries aren't your favorite, you can always substitute strawberry jam and fresh strawberries--but you'll want to slice them in half rather than leaving them whole. If desired, garnish with a drizzle of melted white chocolate.
Provided by Darcy Lenz
Time 1h30m
Yield 9
Number Of Ingredients 15
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.
Nutrition Facts : Calories 633.5 calories, Carbohydrate 76.9 g, Cholesterol 111.5 mg, Fat 38.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 23.1 g, Sodium 211.6 mg, Sugar 60.2 g
RASPBERRY-CHIPOTLE BROWNIES WITH CHOCOLATE GANACHE
Make and share this Raspberry-Chipotle Brownies With Chocolate Ganache recipe from Food.com.
Provided by Smuckersreg
Categories Dessert
Time 45m
Yield 18 brownies
Number Of Ingredients 9
Steps:
- Heat oven to 350°F Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
- In large bowl, stir brownie mix, oil, water, eggs, chili powder and espresso powder 50 strokes with spoon. Spread batter in pan. Drop spoonfuls of preserves onto batter; swirl preserves and batter with knife in S-shaped curves.
- Bake 25 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
- In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.
- Bake-Off is a registered trademark of General Mills ©2010. Eggland's Best is a registered trademark of Eggland's Best, Inc. Hershey's® is a registered trademark of The Hershey Company, Hershey, PA, 17033.
Nutrition Facts : Calories 45.9, Fat 4.9, SaturatedFat 3, Cholesterol 18.1, Sodium 6.4, Carbohydrate 0.4, Protein 0.3
ZINFANDEL BROWNIES WITH CHOCOLATE ZINFANDEL GANACHE
A fudgy wine infused brownie with a dark wine ganache top. The cook time does not include any of the cooling times.
Provided by Debbwl
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- *Bownies*.
- Preheat the oven to 350 degrees. Spray the bottom of an 8-inch square baking pan with a nonstick cooking spray.
- In a medium sized bowl, blend the brownie mix, applesauce, wine, and eggs with a wooden spoon until all of the dry ingredients are moist. Stir in the chocolate chips. Spread the batter into the pan.
- Bake 40-45 minutes until a toothpick inserted in the middle comes out clean.
- Cool completely.
- *Ganache*.
- Place the chocolate and the butter in a microwave-safe bowl.
- Microwave for 10 seconds and then remove and stir.
- Repeat microwaving every 10 seconds and stiring until the chocolate is all melted.
- Slowly pour in the wine and mix thoroughly. Don't work it too much or it loses its shine.
- Place in the refrigerator until it sets enough to easily spread (about 10 minutes).
- Spread atop cooled brownies. Let set another 30 minutes before cutting.
Nutrition Facts : Calories 294.9, Fat 15.7, SaturatedFat 7.8, Cholesterol 38.5, Sodium 115.7, Carbohydrate 36.6, Fiber 1.3, Sugar 24.1, Protein 3.5
COCOA BROWNIES WITH BLUEBERRY GANACHE
Sinful and scrumptious! The blueberry ganache is what makes these dark chocolate brownies shine! Spend the extra money to purchase the best quality chocolate chips, it is worth every penny!
Provided by Sassy in da South
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees. Butter an 9 x 13-inch square pan and set aside.
- In a small saucepan, melt the butter and bring it to just below a boil.
- Place the chocolate chips in a large bowl.
- Pour in the hot butter and let stand for 30 seconds.
- Stir until completely melted.
- Sift in the sugar and cocoa powder.
- Beat in the mascarpone, eggs, and vanilla, mixing until smooth.
- Gently fold the flour and salt into the batter.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool for 10 to 15 minutes.
- To prepare the Ganache: Place the chocolate chips in a large mixing bowl and set aside.
- Place the blueberries and sugar in a small saucepan over medium heat.
- Cook and stir until mixture becomes sauce like and bubbly.
- Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries.
- Pour blueberry liquid over chocolate chips.
- Bring the cream and butter to just below boiling point in a small saucepan over medium heat.
- Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
- Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
- The ganache should be used for spreading while warm.
Nutrition Facts : Calories 607.7, Fat 37.5, SaturatedFat 22.1, Cholesterol 170.2, Sodium 143.2, Carbohydrate 68.4, Fiber 4.1, Sugar 54, Protein 7.1
CHOCOLATE-RASPBERRY GANACHE FROSTING
Make and share this Chocolate-Raspberry Ganache Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
- Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
- Let stand for 1 1/2 minutes, or until the chocolate has melted.
- Beat the mixture with a wire whisk until smooth.
- Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
- *Trywith milk chocolate or white chocolate chips.
- *.
Nutrition Facts : Calories 1204.7, Fat 82.2, SaturatedFat 50.1, Cholesterol 135.7, Sodium 221.6, Carbohydrate 131.7, Fiber 8.6, Sugar 104.4, Protein 7.4
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- In large bowl, stir brownie mix, oil, water, eggs, chili powder and espresso powder 50 strokes with spoon. Spread batter in pan. Drop spoonfuls of preserves onto batter; swirl preserves and batter with knife in S-shaped curves.
- Bake 25 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
- In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.
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