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
RASPBERRY HAZELNUT BROWNIES
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
- In a small bowl stir preserves until smooth. In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar, vanilla, and almond extract. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined well.
- Spread half of batter evenly in pan. Drop preserves by spoonfuls onto batter and spread carefully to form an even layer. Drop remaining chocolate batter by spoonfuls onto raspberry preserves and spread carefully to form an even top layer. Sprinkle batter evenly with hazelnuts and bake in middle of oven 25 to 30 minutes, or until a tester comes out clean. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
RASPBERRY HAZELNUT TART
When Martha Rose Shulman isn't developing Recipes for Health, she ghost-writes pastry cookbooks. If you're a fan of Recipes for Health, or any of her cookbooks on healthful eating, you may be confused by this revelation. But, as she wrote in 2013, "I believe in a balanced diet, and sweets have a place in it; a little bit of chocolate can do a world of good." Enter this delectable hazelnut tart that she adapted from a recipe by the pastry chef Jacquy Pfeiffer, who founded the French Pastry School in Chicago. It is best eaten the day it is made.
Provided by Martha Rose Shulman
Categories dessert
Time 1h15m
Yield One 9-inch tart
Number Of Ingredients 20
Steps:
- Make the pâte sablée: Sift flour, 35 grams hazelnut flour and 110 grams confectioners' sugar into separate bowls. Place 175 grams butter, 3 grams salt and sifted all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until flour and butter just come together. Add sifted hazelnut flour and confectioners' sugar and mix on low until ingredients are just incorporated. Add vanilla extract and egg yolks and mix on medium just until ingredients come together. Scrape dough out of bowl and press into a 1/2-inch-thick rectangular block. Wrap airtight in plastic wrap and refrigerate overnight.
- Unwrap dough and cut into two equal pieces. Wrap one piece and refrigerate or freeze for use in another tart.
- Butter a 9-inch metal tart pan with a removable bottom very lightly and evenly. (If you can see the butter you have used too much.) Place parchment paper or a Silpat on a work surface and dust lightly with flour. Tap on the dough with a rolling pin to make it pliable. Roll dough out gently to about 1/4-inch thickness, frequently rotating it a quarter turn clockwise. Work quickly so dough doesn't warm up and become sticky.
- Cut a circle that is 1 1/2 inches larger in diameter than tart pan. (An easy way to do this is to use a larger pan or ring as a guide; set it on top of the dough and cut around it.) Very lightly dust dough with flour; use a pastry brush to remove any excess flour. Wrap dough loosely around rolling pin to lift it up from work surface, then immediately unroll it onto tart pan. Gently guide dough down the sides of the pan, making sure that dough leaves no gap between the bottom edge of the sides of the pan and the bottom. Using a paring knife, trim away excess dough hanging over edges. Refrigerate tart shell, uncovered, for at least 1 hour and preferably overnight.
- Assemble the tart: Heat oven to 325 degrees. Place hazelnuts on a sheet pan lined with parchment and roast for 15 minutes. Remove from oven, cool for 15 minutes and place in a bag. Seal bag and gently roll over nuts with a rolling pin, just to crush them into halves. Set aside.
- Sift together 70 grams hazelnut flour, 70 grams confectioners' sugar, the cornstarch and the cake flour.
- Place 70 grams butter, pinch of salt and the vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed for 1 minute. Turn off machine, scrape down sides of bowl and add hazelnut flour mixture. Mix at medium speed for 1 minute. Gradually add egg and mix at medium speed until incorporated, no more than 2 minutes. Add rum, if using, and mix until incorporated.
- Remove tart shell from refrigerator. With a fork, poke holes in the dough, 1 inch apart. Spoon or pipe hazelnut cream into bottom of shell. Using a small offset spatula, spread in a smooth, even layer.
- Bake tart for 40 minutes, until cream and crust are golden brown and the tip of a paring knife comes out clean when inserted. Remove from oven and cool on a wire rack for 30 minutes.
- Remove tart from the ring and, with a small offset spatula, spread raspberry jam over surface in an even layer. (If jam is too stiff to spread easily, place it in a small saucepan and warm it slightly first on top of the stove.) Arrange fresh raspberries on jam. Just before serving, distribute roasted hazelnuts among the raspberries and dust with powdered sugar. The tart is best when eaten the day it is made, but can be refrigerated for a day.
HAZELNUT BROWNIES
Ferrero Rocher chocolates make an indulgent finishing touch to these fudgy chocolate brownie squares studded with chopped nuts
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Unwrap the chocolates, place on a tray and pop in the freezer. Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base and sides of a 21-22cm square tin with baking parchment.
- Put the butter, sugars and cocoa into your largest saucepan and gently melt together, stirring regularly so the mixture doesn't catch. Once the sugar granules have just about disappeared, take off the heat, tip into a bowl and leave to cool for 5 mins.
- Use a whisk or wooden spoon to beat the eggs, one by one, into the mixture. When they're completely incorporated and the mixture is smooth and shiny, stir in the flour, hazelnuts and liqueur. Tip the mixture into the prepared tin and bake for 35 mins.
- Remove the tin from the oven and use a cutlery knife to mark the top of the brownies into 16 squares (don't cut through, it's just as a guide). Use a teaspoon to push a little dent in the centre of each portion and add a frozen Ferrero Rocher chocolate into each dip. Return to the oven for 3 mins, then remove and leave to cool completely.
- Once cool, cut into 16 squares. Will keep for 3 days in an airtight container.
Nutrition Facts : Calories 424 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
More about "raspberry hazelnut brownies food"
RASPBERRY BROWNIES - A COOKIE NAMED DESIRE
From cookienameddesire.com
4.5/5 (6)カテゴリ Dessert料理 American合計時間 1 時間
- Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper, with some overhang to act as a sling.
- In a double boiler, add the butter and chocolate together. Heat until both are melted, mixing well. Stir in the sugar and beat well. Beat the eggs in vigorously, one at a time. Whisk in the extracts, then add the flour mixture and mix well for about a minute. Fold in the frozen raspberries.
RASPBERRY-HAZELNUT SWIRL BROWNIES | MIDWEST LIVING
From midwestliving.com
対象人数 24合計時間 1 時間 5 分
- Line a 13x9x2-inch baking pan with heavy foil, extending foil over edges of the pan. Butter the foil; set pan aside.
- In a heavy large saucepan, heat 1 cup butter and the chocolates over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool slightly. In a medium bowl, stir together eggs, granulated sugar, brown sugar and vanilla. Stir into warm chocolate mixture; cool to room temperature.
- In a small bowl, stir together flour, baking powder and salt. Fold flour mixture into chocolate mixture. Add the 1 cup hazelnuts to brownie batter. Spread the batter in the prepared pan.
- In a small bowl, stir raspberry preserves until smooth. Spoon preserves over brownie batter in pan. Swirl with the top of a table knife.
RASPBERRY NUTELLA BROWNIES
From raspberriesandkohlrabi.com
BROWNIES AND BARS - THE PIONEER WOMAN
From thepioneerwoman.com
30 RICH, MOIST BROWNIE RECIPES | MIDWEST LIVING
From midwestliving.com
BROWNIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BUTTERY RASPBERRY HAZELNUT CRUMBLE BARS | BAKE OR …
From bakeorbreak.com
4-INGREDIENT RASPBERRY HAZELNUT BROWNIES - TASTE.COM.AU
From taste.com.au
FUDGEY, GOOEY RASPBERRY AND HAZELNUT BROWNIES – I …
From iadorefood.com
RASPBERRY BROWNIES | MCCORMICK
From mccormick.com
RASPBERRY AND HAZELNUT BROWNIES – SIMPLE FOOD
From simplefood.blog
EASY 4-INGREDIENT RASPBERRY HAZELNUT BROWNIES - STARTS AT 60
From startsat60.com
RASPBERRY HAZELNUT CHOCOLATE CHIP BLONDIES - AI MADE IT ...
From aimadeitforyou.com
HAZELNUT & RASPBERRY BROWNIES - THE SINGAPORE …
From womensweekly.com.sg
5 OF OUR BEST RASPBERRY RECIPES | COLES
From coles.com.au
COCONUT, RASPBERRY AND HAZELNUT BROWNIES – COOK WITH B…
From jbimagery1.com
HAZELNUT BROWNIES RECIPE ~ BARLEY & SAGE
From barleyandsage.com
RASPBERRY & HAZELNUT BROWNIES – A PERFECT VEGAN BROWNIE
From oatmilkandcookies.co.uk
CHOCOLATE RASPBERRY BROWNIES - AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love