Indulge your sweet cravings with the ultimate fudgy raspberry brownies, a symphony of rich chocolate and tangy raspberries. Embark on a culinary journey to discover the perfect balance of decadent and delightful, with a moist, dense center and a crisp, crackly top. Each bite promises an explosion of flavors, where the sweetness of the chocolate harmonizes with the tartness of the raspberries, creating an irresistible treat that will tantalize your taste buds and leave you craving more. Get ready to embark on a baking adventure that will elevate your dessert game and make you the star of any gathering.
Let's cook with our recipes!
RASPBERRY FUDGE BROWNIES
These moist chocolate brownies are topped with a rich fudge layer and a fluffy raspberry cream cheese frosting. To make them even prettier, I like to garnish them with chocolate curls.
Provided by larkspur
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h
Yield 32
Number Of Ingredients 17
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.
- In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.
- Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.
- Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 14.5 g, Cholesterol 32.9 mg, Fat 8.4 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 68.7 mg, Sugar 11.8 g
RASPBERRY FUDGY BROWNIES
As far as slow cooker desserts go, these fudgey brownies are a treat you can't miss. Fresh raspberries, gooey chocolate, and melty ice cream are just part of what makes this slow cooker recipe so decadent and delicious.
Provided by BHG Test Kitchen
Time 15m
Number Of Ingredients 11
Steps:
- Generously grease two 1-pint straight-sided, wide-mouth canning jars. Flour the greased jars; set aside.
- In a saucepan melt margarine or butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, jam, and vanilla. Using a spoon, beat lightly just until combined. Stir in flour and baking powder. Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in a 3 1/2- or 4-quart crockery cooker. Pour 1 cup water around jars.
- Cover; cook on high-heat setting for 3 to 3-1/2 hours or until a toothpick inserted near the centers of brownie rolls comes out clean. Remove jars from cooker; cool for 10 minutes. Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely. To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice-cream topping, and fresh raspberries.
Nutrition Facts : Calories 204 kcal, Carbohydrate 26 g, Cholesterol 36 mg, Protein 2 g, Sodium 109 mg, Fat 11 g, UnsaturatedFat 0 g
FUDGY RASPBERRY SWIRL BROWNIES
My friend Tess is a mentor to me in many ways. She's a few years ahead of me in both her career and her parenting journey, and I've sought out her advice and wisdom more times than I can count. When I mentioned in passing that I wanted to include another chocolate-based recipe in Oven to Table, she immediately texted me a photo of a handwritten recipe in scrolling cursive titled "My Raspberry Swirl Brownies." I promptly baked them and think you should, too. A dessert (and a friend) doesn't get any easier, or sweeter, than this.
Provided by Food Network
Categories baking,chocolate,dessert,fruit,kid-friendly
Time 55m
Yield 12 Brownies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) square baking pan and line with parchment paper, leaving a 2-inch (5 cm) overhang on 2 sides of the pan.
- In a medium microwave-safe mixing bowl, melt the butter and 1 cup (250 mL) chocolate chips as follows. Heat in the microwave on medium-high for 1 minute. Remove the bowl from the microwave and stir. Repeat heating at 15- to 20-second intervals, stirring in between, until the mixture is completely melted and smooth.
- Whisk in the eggs, sugar, and vanilla until well blended. Using a rubber spatula, stir in the flour and salt. Carefully fold in the remaining ½ cup (125 mL) chocolate chips and pour into the prepared pan, spreading the mixture evenly into the corners.
- Drop spoonfuls of jam over the brownie batter. Using a knife, swirl the jam through the batter. Bake for 35 to 40 minutes or until the top is set. Remove the pan from the oven and let cool completely on a wire rack. Using the parchment overhang, lift the brownies from the pan and cut into squares.
FUDGY RASPBERRY BROWNIES
Try this decadent fudgy brownie with raspberry swirls; a family favorite yet special enough for holiday cookie trays. Found in Land O Lakes Cookbook. I adapted by one ingredient for our taste preference.
Provided by diner524
Categories Bar Cookie
Time 55m
Yield 36 brownies/bars, 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Place butter and unsweetened chocolate in medium microwave-safe bowl. Microwave on HIGH (100% power) for 1 minute; stir. Microwave 30 seconds; stir until smooth; set aside.
- Combine sugar, eggs and vanilla extract in large bowl. Beat at medium speed, until well mixed. Add melted chocolate mixture; continue beating until well mixed. Reduce speed to low; add flour and salt. Beat just until mixed. Spread batter into greased 13x9-inch baking pan.
- Stir jam until smooth. Drop tablespoonfuls of jam evenly over batter. Swirl jam through batter using knife. Bake for 40 to 45 minutes or until set and brownies begin to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely.
- Place whipping cream in 1-quart saucepan. Cook over medium heat just until cream begins to boil (1 to 2 minutes). Add semi-sweet chocolate; remove from heat. Stir with wire whisk until smooth. Spread over brownies.
- Recipe Tip
- For easy pan removal and cutting, line baking pan with aluminum foil, leaving 1-inch overhang on ends; lightly grease foil. Once brownies are cooled and frosted, remove brownies by lifting foil at edges. Cut into bars.
EASY RASPBERRY BROWNIES
Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 25 g, TransFat 0 g
RIGHTEOUS RASPBERRY BROWNIES
The best brownies are soft in the center and have a crust on the top, oh and they also have chocolate chunks and fresh raspberries in them too! This recipe couldn't be simpler-just measure everything into 1 bowl, mix, add raspberries and bake! No doubt these will be one of the best desserts you have EVER made! I use fresh raspberries out of my garden. I am sure you could use frozen, but perhaps you would need to drain off some of the liquid as to not screw with the proportions of the recipe. TRY not to eat the whole pan at once!
Provided by Arleigh
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 27.5 g, Cholesterol 31 mg, Fat 11 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 167 mg, Sugar 21.4 g
FUDGE RASPBERRY BROWNIES
These brownies have developed a cult following among many of the regulars at Yorktown Height's Gersky's. Make them yourself and you'll see why. They're dark and devilish!
Provided by NcMysteryShopper
Categories Bar Cookie
Time 35m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, melt together butter and chocolate in a microwave; With a wire whisk, beat in sugar, eggs, and vanilla - Let cool slightly; Gradually stir in flour and baking powder just to combine; Fold in almonds and chocolate chips.
- Spread about 3/4 of the batter evenly in a 13" x 9" x 2" pan that has been coated with a non stick spray; Carefully spread raspberry preserves on top of the batter; Drizzle remaining batter evenly over preserves swirling top lightly with a spoon; Gently smooth top.
- Bake for about 20 - 25 minutes at 350° or until the top is slightly puffed and a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a rack before cutting and enjoying.
THE BEST FUDGY BROWNIES RECIPE BY TASTY
Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt
Provided by Alvin Zhou
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
- Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
- In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
- Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
- Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
- Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
- Slice, then serve with a nice cold glass of milk!
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams
Tips:
- Use fresh raspberries for the best flavor. Frozen raspberries can also be used, but thaw them completely and drain off any excess liquid before using.
- Don't overmix the batter. Overmixing can result in tough, dry brownies.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. If the toothpick comes out clean, the brownies are overbaked.
- Let the brownies cool completely before cutting them. This will help them to hold their shape and prevent them from crumbling.
- For an extra fudgy brownie, use a combination of melted butter and cocoa powder in the batter.
- For a chewier brownie, use a lower ratio of butter to flour in the batter.
- Add a tablespoon of instant coffee powder to the batter for a rich, chocolatey flavor.
- Top the brownies with a layer of melted chocolate ganache for a decadent dessert.
- Serve the brownies warm with a scoop of ice cream or whipped cream.
Conclusion:
No matter how you choose to make them, fudgy raspberry brownies are a delicious and satisfying treat. With their rich, chocolatey flavor and gooey, chewy texture, they're sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these brownies a try. You won't be disappointed!
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