Best Chambord Brownies Recipes

Chambord Black Raspberry Brownies image

Provided by alligirl

Categories Dessert

Time 40m

Yield 12 3 inch brownies, 12 serving(s)

Number Of Ingredients 9

1 (18 ounce) box devil's food cake mix
2 eggs, lightly beaten
1/2 cup oil
1/4 cup water
1/4 cup Chambord raspberry liquor
1 cup semi-sweet chocolate chips
1/4 cup confectioners' sugar (optional)
ice cream (optional)
Chambord raspberry liquor (optional)

Steps:

Preheat oven to 350°F Line a 9" by 13" baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord Liqueur.
Fold in semi-sweet chocolate chips.
Pour into prepared baking pan and smooth.
Bake 35-40 minutes.
Cool to room temperature before cutting.
Dust with confectioners sugar (optional) and slice brownies into 3" squares. Top with ice cream and 3-4 ounces of Chambord. (optional).

Nutrition Facts : Calories 341.7, Fat 20.7, SaturatedFat 5.3, Cholesterol 31, Sodium 365, Carbohydrate 40.1, Fiber 1.9, Sugar 24, Protein 4.2

Chambord Brownies image

Provided by sharkycharming

Categories Dessert

Time 45m

Yield 32 small brownies, 16 serving(s)

Number Of Ingredients 12

1 cup sugar
1/2 cup butter
4 eggs, beaten
1 cup flour
1/2 teaspoon salt
1 (16 ounce) can chocolate syrup
2 cups powdered sugar
1/2 cup butter
2 tablespoons Chambord raspberry liquor
1 dash red food coloring
2 cups chocolate chips
3/4 cup butter

Steps:

Heat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch pan.
Mix together 1 cup sugar, 1/2 cup of butter, 4 beaten eggs, 1 cup flour, 1/2 teaspoon salt, and chocolate syrup. Spread in greased pan and bake for 30 minutes. Cool to room temperature.
Mix together 2 cups powdered sugar, 1/2 cup of butter, Chambord, and food coloring. Spread over top of the cooled brownies.
Melt together 3/4 cups of butter and chocolate chips, stirring until fully mixed. Cool slightly. Spread over top layer of brownies.
Cut into 32 small pieces. Keep refrigerated until ready to serve.

Raspberry Chambord Brownies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 15

9 ounce(s) unsweetened chocolate, chopped
1 cup(s) butter
2 teaspoon(s) vanilla extract
1/4 cup(s) raspberry jam
6 - eggs
3 cup(s) sugar
1 tablespoon(s) chambord (black raspberry liqueur)
1 1/2 cup(s) flour
1/4 teaspoon(s) salt
FOR THE ICING
4 ounce(s) white chocolate
1/2 cup(s) (4 ounces) butter at room temperature
2 ounce(s) cream cheese, at room temperature
1/2 teaspoon(s) vanilla
2 1/3 cup(s) powdered sugar

Steps:

Preheat the oven to 325°. Line a 9 x 13 inch pan with nonstick foil or line with regular foil and spray with nonstick cooking spray. Set aside. Whip the eggs in the bowl of a stand mixer fitted with the whip attachment for about a minute. With the mixer on high speed, slowly add the sugar and beat for 10 minutes.
Combine the flour and salt and place them in a sifter. Fold the flour and salt into the egg batter with a rubber spatula, in four additions. Fold in the chocolate. Pour the brownie batter into the prepared pan. Bake on the center rack in the oven for approximately 45-50 minutes or till a toothpick inserted into the center of the brownies comes out with almost clean. Do not overbake. Cool the brownies before icing.
Melt the white chocolate in the microwave, stopping and stirring every 30 seconds till smooth. Let the chocolate cool. With an electric mixer, beat the butter and cream cheese until smooth. Mix in vanilla followed by the sugar and melted chocolate. Spread the icing evenly over the brownies. Chill before cutting, but serve at room temperature.