Raspberry And Dark Chocolate Brownies Recipes
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
DARK CHOCOLATE RASPBERRY BROWNIES
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
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
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4.8/5 (34)Category DessertCuisine AmericaTotal Time 1 hr
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square tin with paper baking, ensuring two sides of the paper overhang.
- Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
- Next, add the sugar and vanilla to the chocolate mixture and stir. Add the eggs, one at a time and stir again. Then add flour and cocoa and stir until mixture is smooth.
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