Chocolate Raspberry Coconut Brownies Recipes

DARK CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees and spray an 8x8 baking dish with baking spray.
• In a large bowl add the melted butter and sugar. Whisk well for a minute or so until sugar is dissolved and the butter mixture has cooled.
• Add in the vanilla and eggs and whisk until well combined.
• Sift together the flour, baking soda, cocoa, and salt and add to the wet mixture.
• Whisk until just combined.
• Stir in the chocolate chunks.
• Pour batter into the baking dish and top with raspberries.
• Bake for 20-22 minutes, don't overbake.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

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.

CHOCOLATE-COVERED RASPBERRY BROWNIES

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.

DARK CHOCOLATE RASPBERRY FUDGE BROWNIES {PALEO}

Steps:

• In a small or medium saucepan over low heat, combine the raspberries and water and stir until softened.
• Add the coconut sugar and stir while continuing to cook, until a sauce forms (about 15 minutes)
• When the mixture thickens and begins to simmer, remove from heat and set aside to allow to cool.
• Line an 8 x 8 inch baking dish with parchment paper and preheat your oven to 350 degrees.
• In a large bowl, whisk together the eggs, coconut sugar, coconut oil and vanilla.
• In a separate bowl, combine the almond flour, cocoa powder, baking soda and salt.
• Carefully stir the dry mixture into the wet until fully combined, then stir in the chocolate chips.
• Carefully pour about 3/4 of the brownie batter into the lined baking dish, then pour all the raspberry sauce (it should be about 2/3 cup) over the batter. Pour the remaining brownie batter over the raspberry sauce, scraping the bowl with a spatula. Then use the spatula to gently swirl the brownie batter with the raspberry sauce.
• Bake in the preheated oven for 30-35 minutes or until the center is just set. Check around 30 minutes to prevent over-baking!
• Once center is just set, remove from oven and allow to sit and cool for at least an hour, preferably 2, before cutting and serving. These can be stored covered in the refrigerator or at room temperature, depending your preference. Enjoy!

DARK CHOCOLATE RASPBERRY SWIRL BROWNIES

Steps:

• Preheat oven to 325°F.
• Lightly grease a 8×8 pan with cooking spray and set aside.
• Combine melted coconut oil, sugar, Dutch-processed Cocoa Powder, and salt . It will look gritty but it will become smooth once the other ingredients are added.
• Stir in the vanilla extract. Add eggs one at a time.
• When the batter looks thick, shiny, and well blended, add all-purpose flour and stir until you cannot see it any longer. Gently fold in chopped walnuts. Spread brownie mix evenly in the greased pan.
• In a medium saucepan, over medium heat add raspberry jam with preserves. Heat until jam is smooth and liquid. Pour raspberry jam over brownie mixture in a haphazard pattern.
• Bake for 20-25 minutes {I did 25} or until a toothpick inserted into the center emerges slightly moist with batter. Let cool completely and serve.

DARK CHOCOLATE RASPBERRY BROWNIES (PALEO, GLUTEN-FREE)

Steps:

• Preheat your oven to 350.
• Prepare an 8x8 pan: using parchment paper, line the bottom and 2 sides of the dish by creating a "sling" (see picture above). Lightly grease the pan and parchment paper.
• Begin by heating coconut oil and unsweetened chocolate over medium heat in a saucepan. Melt chocolate and coconut oil completely, and set aside to cool. Pour into a large bowl.
• Slowly add in maple syrup and vanilla.
• Add in eggs, but be sure that the mixture is no longer hot. Whisk together chocolate mixture until well combined.
• In a smaller bowl, combine cocoa powder, almond flour, salt, and walnuts. Fold into chocolate mixture.
• When well combined, pour or spoon batter into your prepared dish making sure the batter is evenly spread. Sprinkle the top with chopped frozen raspberries.
• Bake for 25-27 minutes, or until a toothpick comes out clean from the center. The top might look a little wet, this is perfect.
• Remove pan from the oven and let cool for at least 10 minutes before removing your brownies from the pan. Cut into small squares

CHOCOLATE, RASPBERRY & COCONUT BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until blended. Spread onto bottom of prepared pan.
• Bake 30 min. Spread jam evenly on top; sprinkle with coconut and nuts. Bake 5 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.