Chocolate Raspberry Coconut Brownies Recipes

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DARK CHOCOLATE RASPBERRY BROWNIES



Dark Chocolate Raspberry Brownies image

Dark Chocolate Raspberry Brownies are delicious, rich, and moist made with dark chocolate chunks, butter, raspberries, and vanilla extract.

Provided by Sabrina Snyder

Categories     Dessert

Time 30m

Number Of Ingredients 10

1 stick unsalted butter (, melted)
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup flour
1/2 teaspoon baking soda
2/3 cups unsweetened cocoa powder
1 teaspoon salt
1 cup dark chocolate chunks
1 cup raspberries (, halved (about 6 ounces))

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.

Nutrition Facts : Calories 207 kcal, Carbohydrate 25 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 192 mg, Fiber 3 g, Sugar 16 g, ServingSize 1 serving

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

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

DARK CHOCOLATE RASPBERRY FUDGE BROWNIES {PALEO}



Dark Chocolate Raspberry Fudge Brownies {Paleo} image

Rich and decadent dark chocolate raspberry fudge brownies made with good-for-you ingredients! They're gluten free, grain free, dairy free and Paleo, swirled with an easy homemade raspberry sauce.

Provided by Michele Rosen

Categories     Dessert - Brownies

Time 1h

Number Of Ingredients 12

3 eggs
1/2 cup extra virgin coconut oil (melted and cooled)
3/4 cup organic coconut sugar
1 tsp pure vanilla extract
1 cup blanched almond flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
pinch fine grain sea salt
1/3 cup Enjoy Life dark chocolate chips
1 and 1/2 cups frozen raspberries
1 tbsp water
2 tbsp organic coconut sugar (or more if you want a sweeter sauce)

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



Dark Chocolate Raspberry Swirl Brownies image

These Dark Chocolate Raspberry Swirl Brownies are rich and decadent with raspberry jam swirls and crunchy walnuts in every bite!

Provided by Krista

Categories     Dessert

Time 35m

Number Of Ingredients 9

2/3 cups of coconut oil, melted
1 1/4 cups sugar
3/4 cup plus 2 tablespoons Dutch-process Cocoa Powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/3 cup of chopped walnuts
1/3 cup of raspberry jam with preserves

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)



Dark Chocolate Raspberry Brownies (Paleo, Gluten-Free) image

These Dark Chocolate Raspberry Brownies are so simple to make in less than 30 minutes! You'll love the dense chocolate flavor and burst of tangy raspberries. They are grain-free and Paleo too!

Provided by Amy Rains

Categories     Dessert

Time 35m

Number Of Ingredients 10

2 oz unsweetened chocolate*
1/2 cup coconut oil
1/3 - 1/2 cup pure maple syrup*
1 tsp vanilla
3 large eggs
1/4 cup unsweetened dark chocolate cocoa powder
1/2 cup almond flour
1/2 tsp sea salt
1/2 cup chopped walnuts
1 cup frozen raspberries (chopped)

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

Nutrition Facts : Calories 247 kcal, Carbohydrate 20 g, Protein 4 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 41 mg, Sodium 116 mg, Fiber 3 g, Sugar 14 g, UnsaturatedFat 5 g, ServingSize 1 serving

CHOCOLATE, RASPBERRY & COCONUT BROWNIES



Chocolate, Raspberry & Coconut Brownies image

As if raspberry jam-topped chocolate brownies weren't delicious enough, we've added a sprinkling of toasted coconut and chopped salted almonds.

Provided by My Food and Family

Categories     Dairy

Time 2h

Yield 32 servings

Number Of Ingredients 9

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup flour
1/2 cup raspberry jam
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup chopped PLANTERS Salted Almonds

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.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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