Raspberry Swirl Brownies Recipes

RIGHTEOUS RASPBERRY BROWNIES

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.

RASPBERRY SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13 x 9 pan and set aside.
• Place the first 5 ingredients in a large mixing bowl.
• Stir for about 50 strokes until batter lightens in texture.
• Pour into prepared pan, smooth out and drop jam by teaspoonfuls onto the batter.
• With a knife, swirl jam into the batter.
• Scatter the chocolate chips and nuts evenly over the top.
• Bake for about 25 minutes or until done.
• Remove to wire rack to cool for at least 30 minutes before cutting.

FUDGY RASPBERRY BROWNIES

Steps:

• Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges; butter foil. Set aside.
• Place butter and unsweetened chocolate into bowl. Microwave 1 minute; stir. Continue microwaving 30 seconds; stir until smooth.Set aside.
• Combine sugar, eggs, vanilla and almond extract in bowl. Beat at medium speed, until well mixed. Add melted chocolate mixture; continue beating until well mixed. Add flour and salt; beat at low speed just until mixed. Spread batter into prepared pan.
• Stir jam until smooth. Drop tablespoonfuls of jam evenly over batter. Swirl jam through batter using knife. Bake 35-40 minutes or until set and brownies begin to pull away from sides of pan. (Do not overbake.) Cool completely.
• Place whipping cream into saucepan. Cook over medium heat 1-2 minutes or justuntil cream begins to boil. Add semi-sweet chocolate; remove from heat. Stir with whisk until smooth. Spread over brownies.
• Lift brownies out of pan, using foil ends; cut into desired shapes.

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.