Raspberry Frosting For Brownies Recipes

RASPBERRY FUDGE BROWNIES

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.

RASPBERRY TRUFFLE BROWNIES

Steps:

• Preheat oven to 350 degrees (F). Line a 9×13-inch baking pan with parchment paper; spray parchment paper and any exposed pan with non-stick baking spray and set aside.
• In a medium bowl add the flour, salt, and cocoa powder; whisk well to combine and set aside.
• In a large bowl combine the chopped chocolate and butter; set the bowl over a saucepan of simmering water and melt, stirring occasionally, until the chocolate and butter are completely melted.
• Remove from heat and carefully remove the bowl from on top of the water. Add the sugar and whisk smooth. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Be sure not to over beat the batter here!
• Add the flour mixture into the chocolate mixture. Use a rubber spatula (not a whisk), to gently fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
• Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Cool completely in the pan, then lift them out of the pan using the parchment paper. Spread raspberry truffle frosting evenly over the brownies, then drizzle with the chocolate glaze. Chill for at least 30 minutes before cutting.
• Cut into squares and top with fresh raspberries right before serving, if desired.
• Place the chopped chocolate in a microwave safe bowl and melt in the microwave, in 15 second increments, stirring in between each, until smooth. Set aside to cool (this should only take a few minutes). In the bowl of stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on medium-speed until smooth. Reduce the speed to low; add in the confectioners' sugar and beat smooth. Add in the raspberry jam and cooled chocolate and beat smooth. Spread frosting over cooled brownies.
• Place the chopped chocolate and canola oil in a microwave safe bowl and melt in the microwave, in 15 second increments, stirring in between each, until smooth. Cool for a few minutes, then drizzle over the frosting. Chill brownies for at least 30 minutes before cutting.

RASPBERRY FROSTING

Steps:

• Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.
• In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.

EASY RASPBERRY BROWNIES

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.

RASPBERRY BROWNIES WITH WHITE CHOCOLATE ICING

Steps:

• Preheat the oven to 325°. Line a 9 x 13-inch pan with nonstick foil or line with regular foil and spray with nonstick cooking spray. Set aside.
• Melt the chocolate and butter in a microwave-safe bowl, stopping to stir at 30-second increments till smooth. Stir in vanilla, Chambord, and jam.
• Whip the eggs in the bowl of a stand mixer fitted with the whip attachment for about a minute. With the mixer on high speed, slowly add the sugar and beat for 10 minutes.
• Combine the flour and salt and place them in a sifter. Fold the flour and salt into the egg batter with a rubber spatula, in four additions. Fold in the chocolate.
• Pour the brownie batter into the prepared pan. Bake on the center rack in the oven for approximately 45-50 minutes or till a toothpick inserted into the center of the brownies comes out with almost clean. Do not overbake.
• Cool the brownies before icing.
• Melt the white chocolate in the microwave, stopping and stirring every 30 seconds till smooth. Let the chocolate cool. With an electric mixer, beat the butter and cream cheese until smooth. Mix in vanilla followed by the sugar and melted chocolate. Spread the icing evenly over the brownies. Chill before cutting, but serve at room temperature.

THE BEST RASPBERRY BUTTERCREAM FROSTING

Steps:

• Puree the raspberries and then run the pureed raspberries through a sieve. (You should have 1/2 cup of Raspberry puree.)
• Add the softened butter and the raspberry puree and mix until they are completely combined.
• Add half of the powdered sugar.
• Continue to beat on medium speed until the frosting is creamy.
• If the frosting is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.
• If the frosting is too thick/dry, put a little bit of water in the raspberry puree container that you used and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.

TRUFFLE RASPBERRY BROWNIES

Steps:

• Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour, baking soda and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries., Spread into a greased 9-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., For frosting, in a microwave-safe bowl, combine chocolate, cream and jam. Microwave at 50% power 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir 3-5 minutes. With a hand mixer, beat on medium speed until soft peaks form. , Cut a small hole in a corner of a heavy-duty resealable plastic bag; insert #825 star tip. Fill with 1/2 cup frosting. Spread remaining frosting over brownies. Cut into 12 bars. Pipe a chocolate rosette in the center of each brownie; top with a raspberry. Cover and refrigerate 30 minutes or until frosting is set. Refrigerate leftovers.

RASPBERRY FROSTING

Steps:

• With an electric mixer, cream the butter until smooth.
• Add in 1 cup of the powdered sugar. Mix until combined.
• Add in the milk. Mix.Add in 1 more cup of powdered sugar. Mix well. Add in the vanilla. Mix.
• Scrape sides and add in the final cup of powdered sugar. Mix well.
• Add in the raspberry Jam and mix until combined and smooth.

KETO BROWNIES WITH FROSTING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium size mixing bowl beat the cold butter and the granular monkfruit sweetener with an electric mixer. Cream the butter and sugar substitute at medium speed until it is completely combined.
• Add the eggs one at a time until well incorporated. Next, add the oil and vanilla extract.
• In another small bowl mix the almond flour, baking powder, salt and cocoa powder together.
• While the electric mixer is running slowly add the flour mixture to the butter mixture. Add until all the ingredients are combined.
• Line an 8x8 baking sheet with parchment paper and spread the brownie batter into the pan. Bake 25-30 minutes until the brownies have set. Remove from the oven and cool completely.
• Combine the cream cheese, butter, raspberries, half of the sweetener and vanilla and beat with an electric mixer. Scrape the sides of the bowl down and slowly add the remaining sweetener until it reaches your desired consistancy.
• Top the cooled brownies with the raspberry frosting. If desired, melt 1/4 cup of Lily's Sugar Free Chocolate Chips and drizzle over the brownies.

FROSTED BROWNIES

Steps:

• Add the flour, salt, and cocoa powder to a bowl.
• Whisk together the dry ingredients until combined and set aside.
• Give a rough chop to the semi-sweet chocolate bar.
• Place the chocolate pieces in a microwave-safe bowl along with the butter which should be cubed for easy melting.
• Place the bowl in the microwave for 20 seconds. Remove and stir. Microwave for another 20 seconds. Continue until the chocolate is nearly, but not completely melted. This will help to make sure that the chocolate doesn't seize due to overheating.
• Stir the chocolate and butter mixture until the last of the chocolate pieces have melted and it is completely smooth.
• Add the sugars to the melted chocolate mixture.
• Stir with a spoon until completely combined.
• Add the eggs, one at a time. Stirring thoroughly after each egg is added.
• Add the vanilla extract and stir until combined.
• Add the dry ingredients, and mix until just combined.
• Fold in the chocolate chips.
• The brownie batter is now ready for baking.
• Line a 9x13" baking pan with parchment paper.
• Pour the brownie batter into the lined baking pan.
• Spread the brownie batter evenly in the baking pan.
• Bake the brownies in an oven preheated to 350 degrees for 30-32 minutes. Do not overbake.
• Whip up a batch of our The Best Chocolate Buttercream Frosting.
• Scoop the Chocolate Frosting onto the brownie pan only once the brownies have completely cooled.
• Smooth the frosting over the brownies.
• Use the parchment paper flaps to remove the Frosted Brownies from the pan. Cut brownies into individual pieces.

RASPBERRY FROSTING

Steps:

• Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
• Mix in 1 tsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.
• Slowly add in 7 cups of powdered sugar, 1 cup at a time. Alternate with 2/3 cup of heavy cream or milk, and mix on a low speed. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
• Mix in 1/2 cup freeze dried raspberry powder and 1 Tbsp freshly squeezed lemon juice on a low speed.
• Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

RASPBERRY CUPCAKES WITH RASPBERRY FROSTING

Steps:

• *For best results, have all ingredients at room temperature when making.

CHOCOLATE CUPCAKES WITH CREAMY RASPBERRY FROSTING

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.
• Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature.
• Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners' sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
• Frost cooled cupcakes however you'd like. I simply used a small frosting knife to frost the cupcakes. Top with fresh raspberries if desired.

HEALTHY FUDGY DARK CHOCOLATE BROWNIES WITH RASPBERRY FROSTING

Steps:

• Preheat the oven to 300°F, and lightly coat an 8"-square baking pan with nonstick cooking spray. (Optional: Line the 8"-square baking pan with wax paper and coat it with cooking spray for easier removal of the brownies before frosting. See blog post above for more information!)
• To prepare the brownies, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the coconut sugar. Stir in the milk. Add in the flour mixture, stirring until just incorporated.
• Spread the batter into the prepared pan. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 6 hours once at room temperature for the fudgiest texture before frosting and serving.
• To prepare the frosting, add the freeze dried raspberries to a blender or coffee grinder, and pulse until they're a fine powder. Add the raspberry powder, Greek yogurt, instant pudding, and liquid stevia to a large bowl. Beat with an electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the brownies have completely cooled and rested for 6 hours, spread the frosting on top just before serving.

BROWNIE BITES

Steps:

• Preheat oven to 350°F with a rack in the middle of the oven.
• Combine granulated sugar and hot butter in a large bowl. Stir it briefly then allow it to sit undisturbed for 5 minutes. The heat from the butter will begin to dissolve the sugar (this helps make a shiny/crinkly crust), the sugar will not fully dissolve. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. Add eggs, water, and vanilla extract, whisking again for about 30 seconds. Tap all the excess batter off the whisk and remove the whisk from the bowl.
• Sprinkle cocoa powder, powdered sugar, flour, mini chocolate chips, and salt over the wet ingredients. Use a rubber/silicone spatula or wooden spoon to stir the mixture until it is glossy and well combined.
• Grease a 24-count mini muffin pan and add the batter, filling each cup about 3/4 full. Bake for 13-17 minutes, until a toothpick inserted into the center comes out without raw batter on it, moist fudgy crumbs are OK. Be careful not to over bake. Remove from the oven and place the pan on a cooling rack to cool completely. Optional chocolate frosting in the notes.

RASPBERRY FROSTING

Steps:

• With an electric mixer, cream the butter until smooth.
• Add in 1 cup of the powdered sugar. Mix until combined.
• Add in the milk. Mix.
• Add in 1 more cup of powdered sugar. Mix well.
• Add in the vanilla. Mix.
• Scrape sides and add in the final cup of powdered sugar. Mix well.
• Add in the raspberry Jam and mix until combined and smooth.

EASY RASPBERRY BROWNIES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat (fan) oven to 180C/ 350F/ GM4 and line a 7x 7 inch baking tin with butter and parchment.
• Weigh out the sugar and break down any lumps in the muscovado sugar using your fingers.
• Melt the butter and chocolate together in a bain marie. Once melted, mix until smooth.
• Stir in the sugars.
• Add the eggs & yolks and beat to just combine using a handheld balloon whisk.
• Sieve the flour, cocoa and salt into the batter and mix until just combined and no streaks of dry ingredients remain.
• Pour half of the batter into the prepared tin and poke half of the raspberries into it. Top with the remaining batter, level and poke the remaining berries into the batter.
• Bake for 22 minutes. At this point test with a toothpick - insert it into the centre of the brownie - if raw batter is evident on the stick continue to back for another 2-3 minutes and test again. Continue until the toothpick comes out with no raw batter clinging to it.
• Take the tin out of the oven and let the brownie cool completely in the tin.
• Beat the butter until it is light and fluffy.
• Add the mascarpone and continue to beat until a smooth consistency is reached again - it may split at first, but keep on beating and it will come back together (you'll think it's ruined and will never come back together, but have faith, it does).
• Mix in the vanilla extract and peanut butter. Beat again.
• Sieve the icing sugar and gradually beat in - a spoonful at a time. Continue to beat until the frosting is smooth and creamy.
• Let the brownie cool completely then spread with the buttercream.
• Cut into 12 small squares.
• Decorate with a dusting of cocoa powder, fresh raspberries or peanut butter candy chips.
• Store in an airtight container in the fridge and bring to room temperature before serving.

HEART-SHAPED BROWNIES WITH RASPBERRY BUTTERCREAM

Steps:

• Preheat oven to 325F.
• Stir butter and chocolate in large heavy saucepan over very low heat until chocolate is melted.
• Remove from heat and whisk in sugar. Allow to cool slightly.
• Then slowly whisk in eggs, one at a time.
• Add espresso powder, vanilla and salt.
• Using sifter, sift 1/2 cup flour at a time over chocolate mixture and stir to blend well.
• Fold long piece of heavy foil into 13-inch-wide strip and fit inside 9-by-13-inch metal baking pan, letting foil hang over on two long sides. Spray foil with nonstick spray.
• Transfer batter to prepared pan. Bake brownies until slightly puffed and tester inserted into center comes out with some moist batter attached, about 13-15 minutes.
• Allow to cool completely in pan on rack.
• In medium saucepan, cook raspberries over medium heat, stirring frequently until raspberries are broken down (about 14 minutes.)
• Pour raspberry sauce through fine mesh strainer to remove seeds, and then pour raspberry sauce back in pan.
• Simmer until sauce reduces to 1/4 cup. It will be a very rich, red, concentrated sauce. Set aside to cool.
• Using stand mixer fitted with paddle attachment, cream butter on medium-high speed for about 2 minutes, until fluffy and light in color.
• Add 2 cups powdered sugar, 1/4 cup cooled raspberry sauce, lemon juice and salt. Mix until smooth.
• Add another 1-1/2 cups powdered sugar and continue mixing until smooth.
• Note: For thinner frosting, add milk, 1 tablespoon at a time.
• Fit pastry bag with medium-large round tip (Wilton #12) and fill with raspberry buttercream.
• Run knife around inside edge of brownie pan. Use overhanging foil as an aid to gently lift brownies from pan. Allow to cool.
• Press heart-shaped cookie cutter into cooled brownie.
• Use thin metal spatula to lift cookie cutter filled with brownie from foil. Gently press brownie out of cookie cutter. Repeat until all brownies have been cut out. Note: You'll need an even number so each brownie will have a top and bottom.
• Fill pastry bag with raspberry buttercream.
• Pipe line of frosting around inside edge of a brownie heart. Then fill in inside of line with frosting. Top with another brownie heart, very gently pressing down to make sandwich.
• Repeat process until all brownie hearts are completed.
• To finish, sprinkle brownie hearts with sifted powdered sugar.

CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat oven 350 degrees F.
• In a small saucepan, melt butter and chocolate chips over low heat.
• Once melted let chocolate cool slightly.
• Beat together eggs and brown sugar in a large bowl.
• Stir in melted chocolate.
• Whisk flour and baking powder together in a small bowl and then stir into chocolate mixture.
• Line a 9-inch square baking pan with parchment paper or spray baking pan with non-stick cooking spray.
• Pour brownie mixture in baking pan and bake for 30-35 minutes. Cool.
• For the frosting, melt chocolate chips in the microwave or over a double boiler. Cool slightly.
• Beat together cream cheese and confectioners' sugar in a small bowl. Mix in jam and then stir in melted chocolate.
• Spread frosting over brownies.
• Optional: Top with mini chocolate chips or sprinkles.
• Store in the refrigerator.

RASPBERRY BROWNIES

Steps:

• Prepare the brownie mix as directed on the package. Stir in the raspberry extract. Spread in a greased 13-by-9-inch baking pan.
• Bake and cool as directed on package.
• Meanwhile, for the frosting, stir the raspberry extract into the chocolate frosting. Spread over cooled brownie and cut into squares.