RICH RASPBERRY SWIRL BROWNIES
My daughters and I made swirled morsel cookies this morning, and this recipe was on the back of the swirled morsels bag. I'm posting the recipe so I can save it for future baking days!
Provided by Dreamgoddess
Categories Dessert
Time 45m
Yield 16 brownies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 198.2, Fat 9.8, SaturatedFat 4.5, Cholesterol 54.9, Sodium 97.2, Carbohydrate 27.1, Fiber 1.9, Sugar 18.1, Protein 3
RASPBERRY BROWNIES
Provided by Food Network
Time 1h45m
Yield 32 brownies
Number Of Ingredients 12
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.
SUNNY'S SOUR CREAM SWIRL BROWNIES
Steps:
- Prepare the brownie batter according to the package instructions, then transfer to a baking dish. Do not bake.
- In a small bowl, stir together the sour cream, brown sugar, cinnamon sugar and vanilla. Drop the mix randomly around the top of the batter. Drag a skewer through the sour cream areas and batter areas to make random streaks and swirls.
- Bake and cool according to the package instructions.
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.
RASPBERRY SWIRL BROWNIES
YUMMY brownies swirled with raspberry jam and topped with chocolate chips and walnuts. Made easy by starting with a mix. Enjoy!
Provided by Marie
Categories Bar Cookie
Time 40m
Yield 24 squares
Number Of Ingredients 8
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.
Nutrition Facts : Calories 190.7, Fat 10.1, SaturatedFat 3.6, Cholesterol 27.8, Sodium 110.6, Carbohydrate 25.1, Fiber 0.4, Sugar 4.3, Protein 1.9
BEST EVER CHOCOLATE RASPBERRY BROWNIES
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
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
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