Chocolate Raspberry Brownies Recipes

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.

Steps:

• Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
• Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
• Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.

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.

Steps:

• 1. Preheat oven to 350 degrees if using a shiny metal pan or 325 degrees for a nonstick or dark pan. Grease bottom of 13 x 9" cake pan. In a medium bowl, combine brownie mix, coffee, oil and eggs. Mix until well blended. Stir in nuts.
• 2. Spread batter in prepared pan. If using a shiny metal pan, bake for 28-30 minutes or 25-27 minutes if using a nonstick or dark pan. Brownies are done if a toothpick inserted 2" from side of pan comes out clean.
• 3. After removing from oven spread raspberry jam on brownies.
• 4. Frosting: In heavy medium-size saucepan, combine sugar, butter, and half & half. Bring to a boil. Cook 1 minute; stirring constantly. Remove from heat. Stir in chocolate chips, powdered sugar, and vanilla until smooth.
• 5. Immediately spread frosting over raspberry topped brownies. Refrigerate until frosting is set. Cut into squares. Store in refrigerator.

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.

Steps:

• Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.
• In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Gently stir in raspberries.
• Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with streusel (from box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
• In small bowl, mix powdered sugar and enough milk to make icing smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.

Steps:

• 1. Preheat oven to 325. Spray 13 by 9 glass pan with nonstick cooking spray.
• 2. In sauce pan melt butter (2 sticks) whisk in cocoa. Cook until it bubbles. Remove from heat. Whisk in sugar and preserves. Whisk in eggs and vanilla until blended thoroughly.
• 3. In small bowl stir flour and baking soda. Whisk into chocolate mixture stir till blended. Pour into pan and smooth top.
• 4. In mixer beat cream cheese, sugar, egg and vanilla until blended. fold in raspberries.
• 5. Drop by spoonfuls onto brownie mix. Swirl into mix using a knife. Sprinkle with almonds.
• 6. Bake 30 to 35 minutes or until toothpick comes out clean with only a few moist crumbs attached.
• 7. Cool on wire rack and slice into 24 squares.