Best 3 Fudge Raspberry Brownies Recipes
Indulge in a delightful journey of flavors with our exquisite Fudge Raspberry Brownies. These decadent treats are a harmonious blend of rich chocolate and tangy raspberries, creating a symphony of taste that will tantalize your palate. Each brownie is crafted with premium ingredients, ensuring a moist and fudgy texture that melts in your mouth. The vibrant raspberry swirl adds a burst of sweetness and tartness, creating a perfect balance that will leave you craving more. This recipe collection features a variety of Fudge Raspberry Brownie variations, each offering a unique twist on the classic. From classic brownies topped with fresh raspberries to decadent swirled brownies with a layer of raspberry jam, these recipes cater to every taste preference. Whether you're a chocolate lover or a raspberry enthusiast, our Fudge Raspberry Brownies are sure to become your new favorite dessert.
Let's cook with our recipes!
RASPBERRY AND WHITE CHOCOLATE FUDGE BROWNIES
I've been looking for a white chocolate and raspberry cookie recipe for ages... This hits the sweet spot. These are soft and fudgy white brownies, dotted with red raspberries. They can be made up to 3 days ahead and stored in an airtight container at room temperature.
Provided by kolibri
Categories Bar Cookie
Time 1h
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly.
- Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly.
- Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan.
- Cut into 16 squares. Transfer to platter and serve.
FUDGE RASPBERRY BROWNIES
These brownies have developed a cult following among many of the regulars at Yorktown Height's Gersky's. Make them yourself and you'll see why. They're dark and devilish!
Provided by NcMysteryShopper
Categories Bar Cookie
Time 35m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, melt together butter and chocolate in a microwave; With a wire whisk, beat in sugar, eggs, and vanilla - Let cool slightly; Gradually stir in flour and baking powder just to combine; Fold in almonds and chocolate chips.
- Spread about 3/4 of the batter evenly in a 13" x 9" x 2" pan that has been coated with a non stick spray; Carefully spread raspberry preserves on top of the batter; Drizzle remaining batter evenly over preserves swirling top lightly with a spoon; Gently smooth top.
- Bake for about 20 - 25 minutes at 350° or until the top is slightly puffed and a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a rack before cutting and enjoying.
RASPBERRY FUDGE BROWNIES
These moist chocolate brownies are topped with a rich fudge layer and a fluffy raspberry cream cheese frosting. To make them even prettier, I like to garnish them with chocolate curls.
Provided by larkspur
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h
Yield 32
Number Of Ingredients 17
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.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 14.5 g, Cholesterol 32.9 mg, Fat 8.4 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 68.7 mg, Sugar 11.8 g
Tips:
- Ensure accurate measurements: Precise measurements are crucial for successful baking outcomes. Use a kitchen scale for exact measurements, especially for ingredients like flour, sugar, and butter.
- Room temperature ingredients: For even mixing and incorporation, bring ingredients like butter and eggs to room temperature before starting. This allows them to blend smoothly and evenly.
- Cream butter and sugar thoroughly: This step is essential for creating a light and fluffy batter. Cream the butter and sugar until they are light and airy, and the mixture resembles whipped cream.
- Do not overmix the batter: Overmixing the batter can result in tough, dense brownies. Mix just until the ingredients are well combined, being careful not to overwork the batter.
- Fold in dry ingredients gently: When adding dry ingredients like flour and cocoa powder, fold them in gently until just combined. Overmixing can result in a dry, crumbly texture.
- Don't overbake the brownies: Overbaking can lead to dry, dense brownies. Bake the brownies for the specified time in the recipe, and use a toothpick or cake tester to check for doneness. The toothpick should come out with just a few moist crumbs attached.
- Let the brownies cool completely before cutting: Allow the brownies to cool completely before cutting them into squares. This helps to prevent crumbling and ensures clean, sharp edges.
Conclusion:
Indulge in the delectable decadence of fudge raspberry brownies, a harmonious blend of rich chocolate and tangy raspberry flavors. Follow these tips for a perfect baking experience, ensuring moist, fudgy brownies with a delightful swirl of raspberry goodness. Remember to store the brownies properly in an airtight container at room temperature or in the refrigerator for a longer shelf life. Whether enjoyed as a sweet treat or shared with loved ones, these brownies will leave a lasting impression of culinary delight. Happy baking!
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