Best 5 Chambord Raspberry Brownie Recipes
If you're in search of a delightful and indulgent dessert, the Chambord Raspberry Brownie stands out as an exceptional choice. This delectable treat combines the exquisite flavors of rich chocolate, tangy raspberries, and a hint of Chambord liqueur, resulting in a symphony of taste that will tantalize your taste buds. With its moist and fudgy texture, each bite offers a perfect balance of sweetness and sophistication. Whether you're a seasoned baker or just starting out, this recipe is sure to impress and satisfy even the most discerning dessert enthusiasts.
Check out the recipes below so you can choose the best recipe for yourself!
CHAMBORD BLACK RASPBERRY BROWNIES
Chambord is a liqueur, created in the image of a raspberry liqueur from the Loire Valley in the 17th century. I've not tried this recipe, but plan to make it SOON! Taken from Chambord website and posted for ZWT.
Provided by alligirl
Categories Dessert
Time 40m
Yield 12 3 inch brownies, 12 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 341.7, Fat 20.7, SaturatedFat 5.3, Cholesterol 31, Sodium 365, Carbohydrate 40.1, Fiber 1.9, Sugar 24, Protein 4.2
RASPBERRY BROWNIES WITH WHITE CHOCOLATE ICING
Fudgy brownies dosed with raspberry jam and Chambord for an out of this world dessert experience
Provided by Liz Berg
Categories Brownies
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°. Line a 9 x 13-inch pan with nonstick foil or line with regular foil and spray with nonstick cooking spray. Set aside.
- Melt the chocolate and butter in a microwave-safe bowl, stopping to stir at 30-second increments till smooth. Stir in vanilla, Chambord, and jam.
- Whip the eggs in the bowl of a stand mixer fitted with the whip attachment for about a minute. With the mixer on high speed, slowly add the sugar and beat for 10 minutes.
- Combine the flour and salt and place them in a sifter. Fold the flour and salt into the egg batter with a rubber spatula, in four additions. Fold in the chocolate.
- Pour the brownie batter into the prepared pan. Bake on the center rack in the oven for approximately 45-50 minutes or till a toothpick inserted into the center of the brownies comes out with almost clean. Do not overbake.
- Cool the brownies before icing.
- Melt the white chocolate in the microwave, stopping and stirring every 30 seconds till smooth. Let the chocolate cool. With an electric mixer, beat the butter and cream cheese until smooth. Mix in vanilla followed by the sugar and melted chocolate. Spread the icing evenly over the brownies. Chill before cutting, but serve at room temperature.
Nutrition Facts : Calories 361 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 brownie, Sodium 56 milligrams sodium, Sugar 54 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHAMBORD RASPBERRY BROWNIE RECIPE
Start with a cake mix to make these fast and rich raspberry brownies. Chambord is a French liqueur made of black raspberries, vanilla, and honey. For starters, look for the single serving bottles. It uses raspberry-flavored chocolate chips, which may not be available in your area(as in mine); substitute fresh or frozen raspberries, semi-sweet chocolate chips or raspberry seedless preserves in the mix. Once again, haven't allowed for cooling time because around here, the brownies are eaten the minute they come out of the oven.
Provided by Manami
Categories Dessert
Time 1h
Yield 24-36 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 143.4, Fat 8.3, SaturatedFat 1.5, Cholesterol 17.6, Sodium 183.8, Carbohydrate 17, Fiber 0.5, Sugar 9.5, Protein 1.8
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 TRUFFLE BROWNIES
Categories Chocolate Dessert Bake Family Reunion Poker/Game Night Party Potluck Bon Appétit
Yield Makes 12
Number Of Ingredients 11
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.
Tips:
- To achieve the perfect fudgy texture, make sure not to overmix the batter.
- For a richer chocolate flavor, use high-quality cocoa powder.
- If you don't have Chambord, you can substitute another raspberry liqueur or even raspberry extract.
- Be sure to use fresh raspberries for the best flavor.
- Dust the brownies with powdered sugar before serving for a finishing touch.
Conclusion:
These Chambord Raspberry Brownies are a delightful treat that is perfect for any occasion. They are easy to make and sure to impress your friends and family. The combination of chocolate, raspberry, and Chambord is simply irresistible. So next time you are looking for a special dessert, give these brownies a try. You won't be disappointed!
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