Best 6 Gypsy Raspberry Brownies Recipes

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Indulge your taste buds with the tantalizing goodness of gypsy raspberry brownies, a delectable treat that combines the rich, fudgy texture of brownies with the sweet and tangy burst of raspberries. This delightful dessert is a perfect blend of flavors and textures, sure to satisfy your sweet cravings and leave you wanting more. With its moist and chewy center and a crisp, crackly top, these brownies are an absolute delight. Whether you're a seasoned baker or a novice in the kitchen, this easy-to-follow recipe will guide you in creating these irresistible gypsy raspberry brownies that will become a favorite in your recipe collection.

Here are our top 6 tried and tested recipes!

RIGHTEOUS RASPBERRY BROWNIES



Righteous Raspberry Brownies image

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

1 teaspoon cocoa powder for dusting, or as needed
4 eggs
2 cups superfine sugar
1 cup margarine, softened
1 cup self-rising flour
1 cup chocolate chunks
¾ cup cocoa powder
1 cup fresh raspberries

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

EASY RASPBERRY BROWNIES



Easy Raspberry Brownies image

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

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 oz unsweetened baking chocolate
1 tablespoon butter or margarine

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

CHOCOLATE-COVERED RASPBERRY BROWNIES



Chocolate-Covered Raspberry Brownies image

These intensely rich brownie bars are not for the faint of appetite. Each brownie bears a fruity layer of raspberry jam and fresh raspberries that's covered with a truffle-like blanket of chocolate ganache over top. In other words, they're decadence incarnate. If raspberries aren't your favorite, you can always substitute strawberry jam and fresh strawberries--but you'll want to slice them in half rather than leaving them whole. If desired, garnish with a drizzle of melted white chocolate.

Provided by Darcy Lenz

Time 1h30m

Yield 9

Number Of Ingredients 15

½ cup unsalted butter
½ cup semisweet chocolate chips
¾ cup all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon kosher salt
½ teaspoon baking powder
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
½ cup raspberry jam
1 ½ cups fresh raspberries
2 cups semisweet chocolate chips
1 cup heavy cream
2 tablespoons unsalted butter
1 pinch kosher salt

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.

Nutrition Facts : Calories 633.5 calories, Carbohydrate 76.9 g, Cholesterol 111.5 mg, Fat 38.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 23.1 g, Sodium 211.6 mg, Sugar 60.2 g

EASY RASPBERRY BROWNIES



Easy Raspberry Brownies image

A great brownie recipe from Betty Crocker. These are yummy! Even my DSS who SWORE he didn't like raspberries, couldn't stop eating them. I hope you enjoy!

Provided by SkinnyMinnie

Categories     Bar Cookie

Time 16m

Yield 18 brownies

Number Of Ingredients 9

1 (19 ounce) box Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves (I used seedless)
1 ounce semisweet baking chocolate
1 tablespoon butter

Steps:

  • Heat oven to 350º F.
  • Grease the bottom only of a 13x9x2-inch pan.
  • Stir together brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread into pan.
  • Bake for 28-30 min or until toothpick inserted 2" from side of pan comes out clean or almost clean.
  • Cool completely in pan on wire rack, about 1 hour.
  • Beat cream cheese, powdered sugar and preserves in a small bowl with electric mixer on medium speed until smooth.
  • Spread over brownies and chill for 15 minute.
  • Melt chocolate and butter in a small microwavable bowl, stiring every 30 sec, until mixture can be stirred smooth. Drizzle over brownies. Chill about 1 hour or until chocolate is firm.

Nutrition Facts : Calories 288.5, Fat 15.7, SaturatedFat 5.2, Cholesterol 39.1, Sodium 140.1, Carbohydrate 34.2, Fiber 0.2, Sugar 23.4, Protein 3.2

BEST EVER CHOCOLATE RASPBERRY BROWNIES



Best ever chocolate raspberry brownies image

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

200g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
250g pack salted butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
200g raspberries

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

GYPSY RASPBERRY BROWNIES



Gypsy Raspberry Brownies image

Time 45m

Yield 9 squares

Number Of Ingredients 15

3/4 cup butter, melted
1 1/2 cups sugar
2 teaspoons vanilla extract
3 eggs, slightly beaten
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
Filling :
1 (8-ounce) package cream cheese, softened
1 egg
1/2 teaspoon baking powder
1 tablespoon sugar
1 (12-ounce) jar raspberry preserves
powdered sugar

Steps:

  • Cream butter, sugar, and vanilla. Beat in eggs. In another bowl, stir together flour, cocoa, baking powder, and salt with fork. Blend dry ingredients into egg mixture. Do not overbeat. Spread batter into ungreased 8-inch square baking pan. For Filling: Combine cream cheese, egg, baking powder, and sugar thoroughly. Swirl (use back of spoon to make trenches) cream cheese mixture and raspberry preserves through chocolate batter before baking. Bake 30-40 minutes in preheated 350° oven until brownie pulls away from edges of pan. Cool completely. Dust with powdered sugar, and cut into squares. Raspberry preserves come in different-sized jars. One popular seedless variety is 10 ounces, and that will do just fine whenever the ounces specified is close.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use fresh raspberries. Fresh raspberries have a more intense flavor and hold their shape better than frozen raspberries.
  • Don't overmix the batter. Overmixing the batter will make the brownies tough.
  • Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking the brownies will make them dry.
  • Let the brownies cool completely before cutting them. This will help them to hold their shape.
  • Dust the brownies with powdered sugar before serving. This will add a touch of sweetness and elegance.

Conclusion:

Gypsy raspberry brownies are a delicious and easy-to-make treat that is perfect for any occasion. With their rich chocolate flavor, gooey raspberry filling, and crisp outer crust, these brownies are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give gypsy raspberry brownies a try. You won't be disappointed!

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