Raspberry Chambord Brownies Recipes

Steps:

• Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.
• Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room temperature.) Dust brownie with powdered sugar. Cut into 12 wedges and serve.

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:

• 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 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:

• Heat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch pan.
• Mix together 1 cup sugar, 1/2 cup of butter, 4 beaten eggs, 1 cup flour, 1/2 teaspoon salt, and chocolate syrup. Spread in greased pan and bake for 30 minutes. Cool to room temperature.
• Mix together 2 cups powdered sugar, 1/2 cup of butter, Chambord, and food coloring. Spread over top of the cooled brownies.
• Melt together 3/4 cups of butter and chocolate chips, stirring until fully mixed. Cool slightly. Spread over top layer of brownies.
• Cut into 32 small pieces. Keep refrigerated until ready to serve.

Steps:

• Preheat oven to 350°F Line a 9" by 13" baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord Liqueur.
• Fold in semi-sweet chocolate chips.
• Pour into prepared baking pan and smooth.
• Bake 35-40 minutes.
• Cool to room temperature before cutting.
• Dust with confectioners sugar (optional) and slice brownies into 3" squares. Top with ice cream and 3-4 ounces of Chambord. (optional).

Steps:

• Preheat oven to 350ºF.
• Line a 9x13-inch" baking pan with nonstick foil.
• Combine cake mix, eggs, oil, water, pecans, and Chambord. Fold in raspberry chocolate chips.
• Pour into prepared baking pan and smooth.
• Bake 35-40 minutes. Cool to room temperature before cutting.
• Dust with sifted confectioners' sugar before serving.