Raspberry Zebra Brownies Recipes

RASPBERRY BROWNIE DESSERT

Steps:

• Prepare and bake brownies according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack. , In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

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.

CHOCOLATE RASPBERRY ZEBRA CAKE RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
• In a second mixing bowl, combine the eggs and vegetable oil.
• Add the wet mix to the dry mix, stirring constantly until smooth.
• Preheat oven to 350˚F (180˚C).
• Add the milk, and vanilla extract, stir until evenly mixed and the consistency is a thick liquid.
• Evenly divide the batter into two separate bowls. Add the cocoa powder to the first bowl. Mix thoroughly.
• Add the raspberry jam to other. Mix thoroughly.
• In a greased 9-inch (23 cm) cake pan, alternate batters by placing ¼ cup (60 ml) of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings.
• Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
• While the cake is baking, to make the ganache; in a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
• Let mix rest until consistency is thick and mix is cooled.
• Cool cake slightly, and then invert onto a wire rack to cool completely.
• Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all.
• Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
• Enjoy!

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.

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 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.

ZEBRA BROWNIES

Steps:

• Heat Oven to 350*. Generously grease bottom only of 13x9" pan.
• In small bowl, blend all filling ingredients; beat at medium speed until smooth; about 1 minute.
• Set aside.
• In large bowl, combine all brownie ingredients; beat 50 strokes with a spoon.
• Spread half of the batter in prepared pan.
• Pour cream cheese mixture over batter, spreading to cover.
• Place spoonfuls of remaining batter on top of cream cheese.
• Marble by pulling knife through batter in wide curves, then turn the pan and repeat.
• Bake at 350* for 30-35 minutes.
• DO NOT OVERBAKE.
• Cool; for ease in cutting, refrigerate at leas1 1 hour.
• Cover tightly and store in refrigerator.

RASPBERRY ZEBRA BROWNIES

Steps:

• 1. In saucepan, add raspberries and 1 T sugar. Heat on low for about 5 minutes stirring toward end to bring out the juice to create a syrup like mixture. Store in fridge until cool.
• 2. Heat oven to 350 degrees.
• 3. Prepare brownie mix according to box directions. Set aside.
• 4. In separate bowl, cream the cream cheese, sugar, vanilla and eggs until mixture is smooth.
• 5. In prepared 12x16 pan, pour 3/4 of brownie mix and spread evenly.
• 6. Pour cream cheese mixture over top and spread to completely cover brownie mix.
• 7. Add remaining brown mixture in spoonfulls over top of cream cheese mixture. Do the same with the raspberry mixture.
• 8. Run a knive in lines, alternating directions through the batter to create Zebra pattern.
• 9. As this was a large pan, it took about an hour to cook. Check frequently for doneness.