Raspberry Marbled Brownies Recipes

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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

RASPBERRY BROWNIES



Raspberry Brownies image

Provided by Food Network

Time 1h45m

Yield 32 brownies

Number Of Ingredients 12

1 cup (2 sticks) butter
4 ounces unsweetened chocolate, chopped
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla
2 tablespoons raspberry liqueur
1/2 teaspoon salt
1 cup all-purpose flour
1 1/2 cups shelled walnuts, coarsely chopped
1/2 cup mini semisweet chocolate chips
1 cup raspberry preserves
Confectioners' sugar, for dusting, optional

Steps:

  • Preheat oven to 350 degrees F.
  • Coat a 13 by 9 by 2-inch baking pan with nonstick cooking spray.
  • Melt together butter and chocolate in bowl set over simmering water in saucepan. Stir until smooth. Set aside to cool.
  • Beat eggs and sugar in large bowl until well combined, about 1 minute. Beat in vanilla, 1 tablespoon liqueur and the salt. Stir in flour in 3 additions. Fold in walnuts and chocolate chips. Spread half of batter over bottom of prepared pan.
  • Mix together preserves and remaining liqueur in small bowl. Spread over batter in pan. Place in freezer for about for about 20 minutes or until preserves are set. Spread remaining batter over top of preserves.
  • Bake for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Cut into 32 brownies. Let cool completely.
  • To serve, dust with confectioners' sugar, if desired.

GHIRARDELLI RASPBERRY BROWNIES



Ghirardelli Raspberry Brownies image

Ghirardelli in anything is an understatement in tasting fabulous. Rich, yummy, and decadent....that pretty much sums these up! I had Peanut butter ghirardelli squares as well and decided to use them too..delish!!

Provided by Carole F

Categories     Other Desserts

Time 45m

Number Of Ingredients 5

1 box (19 ounce) of brownie mix, baked as directed on box
1 pkg ghirardelli dark chocolate raspberry squares
FROSTING
1 c white fluffy frosting (pillsbury)
2 Tbsp raspberry jam

Steps:

  • 1. Preheat oven at 350 degrees, if using a dark pan preheat only to 325 degrees.
  • 2. Prepare pan by greasing generously, these brownies want to stick easily, if possible line bottom with parchment paper. I used a Brownie/Bar baking pan...specifically for brownies or bar cookies.
  • 3. Make brownies by following directions on your favorite brownie mix box. As shown in the picture here..scoop a tablespoon or more of brownie mixture into the bottom of the pan.
  • 4. Next place a dark chocolate raspberry square in each slot in the pan on top of the brownie batter and then cover with remaining batter over chocolate square covering completely. Bake for 30 minutes; if using the dark pans remember to lower heat to 325 but, then may need more baking time.
  • 5. The brownies need to be crusty around the edge and top, but not HARD...they may seem a little soft when removing from oven..if you like them firmer then bake a few minutes longer. Cool 10-15 before removing from bar pan then place on cooling rack until ready to frost.
  • 6. Frosting: Mix frosting with the Raspberry jam until blended well. Dollop on or use a decorator's bag..top with half or quarter piece of remaining chocolate raspberry squares. Enjoy...
  • 7. To make Peanut butter brownies...use Milk & Peanut Butter chocolate squares..following directions above. For frosting, mix white fluffy frosting with 2 T. peanut butter or add peanut butter to taste.

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

RASPBERRY MARBLED BROWNIES



Raspberry Marbled Brownies image

Number Of Ingredients 15

1 cup (2 sticks) margarine or butter
4 ounces unsweetened baking chocolate
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup coarsely chopped nuts, if desired
1/3 cup raspberry jam or preserves
Cream Cheese Filling
1 (8-ounce) package cream cheese
1/4 cup sugar
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1 egg

Steps:

  • Heat oven to 350°. Grease square pan, 9x9x2 inches. Prepare Cream Cheese Filling. Melt margarine and chocolate over low heat, stirring occasionally cool. Beat chocolate mixture, sugar, vanilla and eggs in medium bowl with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts. Spread half of the batter in pan. Spread with filling. Gently spread remaining batter over filling. Drop jam by scant teaspoonfuls randomly over batter. Gently swirl through batter, filling and jam with spoon in an over-and-under motion for marbled design. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean cool. Cut into about 1 1/2x1-inch bars.Cream Cheese Filling1 package (8 ounces) cream cheese, softened1/4 cup sugar1 teaspoon ground cinnamon1 1/2 teaspoons vanilla1 eggBeat all ingredients in small bowl with electric mixer on medium speed 2 minutes, scraping bowl occasionally.1 bar: Calories 125 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 30mg Sodium 90mg Carbohydrate 15g (Dietary Fiber 0g) Protein 1g.Healthy Hint:Use nuts in low-fat baking in reduced amounts. Cut the amount of nuts in half, and place them on the top of the batter. The nuts will toast nicely as they bake, releasing more flavor.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

RASPBERRY CREAM CHEESE BROWNIES



Raspberry Cream Cheese Brownies image

Make and share this Raspberry Cream Cheese Brownies recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Dessert

Time 1h15m

Yield 36 brownies, 12 serving(s)

Number Of Ingredients 13

1 lb cream cheese, softened
1/3 cup sugar
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
16 tablespoons unsalted butter, cut into pieces
8 ounces unsweetened chocolate, chopped
1 cup raspberry jam
2 1/2 cups sugar
5 large eggs
1 tablespoon vanilla extract

Steps:

  • PREPARE FILLING Adjust oven rack to middle position and heat oven to 350°F Line 13- by 9-inch baking pan with foil, allowing excess to hang over pan edges. Grease foil. Process cream cheese, sugar, egg yolk, and vanilla in food processor until smooth.
  • MIX BATTER Combine flour, baking powder, and salt in bowl. Microwave butter and chocolate in large bowl, stirring occasionally, until smooth, 1 to 2 minutes. Whisk in ½ cup jam; let cool slightly. Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated.
  • LAYER FILLING Microwave remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of batter into prepared pan. Dollop filling over batter and spread into even layer. Dollop warm jam over filling and, using toothpick, swirl jam through filling. Spread remaining batter evenly over filling.
  • BAKE BROWNIES Bake until toothpick inserted in center comes out with few wet crumbs attached, 50 to 60 minutes. Cool in pan on wire rack for at least 2 hours. Using foil overhang, lift brownies from pan and cut into 1½-inch squares. Serve. (Brownies can be refrigerated in airtight container for 2 days.).

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