Triple Chocolate Raspberry Brownies Food

TRIPLE CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat oven to 350 degrees F and line a 9x13" pan with parchment paper (optional, but allows for easy removal of brownies!) or spray with non stick spray.
• In a large bowl, whisk together sugar, butter and vanilla until smooth.
• Whisk in eggs, one at a time, beating well after each addition.
• Stir in flour, cocoa powder and salt until combined.
• Stir in chocolate chips, white chocolate chips and raspberries, reserving some for the top if desired.
• Spread batter in prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean or with moist, fudgy crumbs. Don't overbake! The center should look mostly set but may be slightly glossy. They will continue to set up as they cool.
• Let cool before slicing (if you can!) -- refrigerate several hours before slicing for neat pieces if desired.

TRIPLE CHOCOLATE AND RASPBERRY BROWNIES

Steps:

• Preheat oven according to package directions. Grease 13x9 baking pan with solid shortening or butter. 'Flour' pan by using 1/4 cup brownie mix. Return any excess brownie mix to mixing bowl.
• Mix and bake browies for cake like brownies according to package directions. Cool brownies completely before proceeding.
• Mix cream cheese and whipped topping until well combined. Spread mixture over cooled brownies.
• Heat preserves in microwave for 20 to 30 seconds or until preserves are liquid. Drizzle preserves over cream cheese mixture. Using a knife swirl preserves into cream cheese mixture.
• Melt almond bark according to package directions. Drizzle almond bark over preserves. Refrigerate brownies for 1-2 hours or until almond bark has hardened.
• Store any leftover brownies in the refrigerator.

TRIPLE RASPBERRY BROWNIE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9 by 9-inch baking pan with butter flavored cooking spray; set aside.
• In a blender, puree prunes and applesauce. Transfer to a medium mixing bowl. Add the brownie mix, egg whites, oil, and raspberry liqueur or water to mixing bowl. Beat for 1 minute with a wooden spoon until smooth. Transfer to prepared baking pan; set aside.
• In a small saucepan over medium-high heat, melt the preserves. Drizzle over brownies. Swirl with a table knife.
• Bake in preheated oven for 30 to 35 minutes. Remove and cool completely before cutting.
• Puree thawed raspberries, honey, and liqueur in blender. Push through a fine mesh strainer; set aside.
• To serve, spoon 1 to 2 tablespoons coulis on a plate. Place brownie in center of coulis. Garnish with 3 to 5 fresh raspberries and a fresh mint sprig.

TRIPLE CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 350°. Grease and flour a 13x9-inch pan.
• In metal bowl set over pan of barely simmering water, melt bittersweet chocolate, unsweetened chocolate and butter.
• Stir until smooth. Remove bowl from heat; let mixture cool until it is lukewarm.
• Stir in the sugar and vanilla extract. Add eggs, one at a time, stirring well after each.
• Stir in salt and flour, stirring until mixture is just combined; stir in chocolate chips.
• Pour batter into pan, smooth top and bake in middle of oven 25-30 minutes, or until a tester comes out with crumbs.
• Let cool completely in pan on a rack, then cut it into bars.

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.