Best 4 Raspberry Swirl Brownies Recipes

RASPBERRY CREAM CHEESE BROWNIES

Steps:

• Preperation:
• Preheat oven to 350° with rack in upper third. Grease an 8" x 8" pan with butter, line with parchment paper, and grease and flour parchment paper.
• Put chocolate and 4 Tbsp butter in a heatproof bowl set over a saucepan of 2" simmering water. Melt, stirring occasionally, about 5 minutes. Remove from heat; let cool slightly.
• In a small bowl, beat 2 eggs. Whisk eggs into chocolate mixture. Add 3/4 cup sugar and beat until combined. Add 1/2 cup flour, baking powder, and salt. Stir well. Stir in 1 tsp vanilla. Spread batter in prepared pan.
• For the cream cheese layer: In a medium bowl, stir together cream cheese and remaining 2 tbsp butter until smooth and thoroughly combined. Add remaining 2 tbsp sugar, remaining egg, and jam and mix well. Stir in remaining 1 tbsp flour and remaining 1/2 tsp vanilla. Dollop mixture onto batter in pan. Use a butter knife to swirl cream cheese mixture into brownies. Press fresh raspberries into the top.
• Bake until a wooden pick inserted into center comes out with only a few moist crumbs, 35-40 minutes (check after 30 minutes). Let cool completely before slicing and serving.
• The brownies will keep, wrapped individually and stored in the refrigerator, up to 4 days.

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.

RICH RASPBERRY SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees.
• Grease a 9" square baking pan.
• Stir together the cocoa, flour and salt in a small bowl; set aside.
• Combine the butter, sugar, brown sugar and vanilla in a large bowl.
• Beat with a mixer until creamy.
• Add 2 of the eggs, one at a time, and beat well after adding each.
• Gradually add in the flour/cocoa mixture and mix well.
• Spread 1 cup of the batter in the baking pan.
• Sprinkle the pecans evenly in the pan.
• Stir the jam until smooth and drizzle over the pecans.
• Add the remaining 1 egg to the remaining batter in the bowl and beat until mixed well.
• Add in 1 c of the swirled morsels.
• Spread evenly over the jam.
• Top with the remaining swirled morsels.
• Bake at 350 degrees for 30-33 minutes or until the center is set.
• Cool completely in the pan on a wire rack.
• Cut into squares and enjoy.

HIGH-ALTITUDE RASPBERRY CHEESECAKE BROWNIES

Steps:

• For the raspberry sauce:
• In a small saucepan, cook the raspberries, sugar, and cornstarch over medium-low heat until soft and saucelike, about 10 minutes. Let cool completely.
• For the brownies:
• Preheat the oven to 325°F. Grease a 9-by-13-inch baking pan and line with parchment paper cut to fit. In a saucepan, melt together the butter, chocolate, and cocoa powder, stirring until smooth. Let the mixture cool completely in the pan. Once the chocolate mixture is cooled, stir in the sugar. Then stir in the eggs, one at a time, and the vanilla. Finally, stir in the flour and salt until combined. Transfer the batter to the prepared pan, using a rubber spatula to scrape it all out of the saucepan, and spread the batter evenly into the pan.
• For the filling:
• In a bowl, beat together the cream cheese and sour cream. Add the sugar, and beat well. Add the egg, flour, and vanilla, and beat until the mixture is very smooth.
• Dollop the filling all over the top of your brownie batter. Using a knife, swirl the mixtures together to create a marbled effect. Then drizzle the raspberry sauce over the top, and swirl again. Bake until completely set, or until a cake tester inserted about 2 inches from the edge comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing from the pan, and cut into squares to serve.