Best Triple Chocolate And Raspberry Brownies Recipes

TRIPLE CHOCOLATE BROWNIES WITH RASPBERRIES

Steps:

• Clean the raspberries by rinsing them with cool water. Check inside each one for any debris to remove. Set the raspberries, hole-side down, in a single layer on paper towels to dry.
• Preheat your oven to 350 degrees F. Grease a 9x13 baking pan with cooking or baking spray. Line the pan with foil, with extra overhanging on each end, so you can fold it around the edges of the pan and use it as handles later. Grease the foil, making sure to get the sides.
• Cut up the butter into pieces and add them to a 2-quart glass bowl or microwave-safe mixing bowl. Heat the butter on high for a minute, covered.
• Add the bittersweet and semisweet chocolate chips to the bowl (save the white ones for later.) Heat the chocolate and butter for 30 seconds on high, then stir. Heat for another 15 seconds or so, just until the chocolate melts. Stir to combine.
• Add the brown sugar and salt to the bowl and beat with a mixer until blended.
• Add the vanilla. Then add one egg at a time, beating well after each addition.
• Stir in the flour and cocoa, just until combined.
• Gently stir in the white chocolate chips.
• Gently pat the raspberries with a paper towel to remove excess moisture. Add half of the raspberries to the batter and gently stir them in, trying not to break them.
• Transfer the brownie batter to your baking ban. Smooth it with a spatula until it's even. Place the rest of the raspberries on top of the batter, open ends facing up, in a single layer.
• Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
• Let the pan cool on a wire rack. Then refrigerate the pan of brownies for 2-3 hours to chill and set. When you're ready to cut them, use the foil handles to lift out the brownies and transfer them to a large cutting board. Cut the brownies into the size you desire. I recommend small portions, since they're rich.
• Store the brownies in the refrigerator for the best consistency. (They'll get too gooey at room temperature.) They can stay for up to three days in the refrigerator. You also can freeze the brownies in an airtight container, separating each layer with wax paper or parchment paper. Eat them within three months, for best quality.

TRIPLE CHOCOLATE AND RASPBERRY BROWNIES

Steps:

• Preheat oven according to package directions. Grease 13x9 baking pan with solid shortening or butter. 'Flour' pan by using 1/4 cup brownie mix. Return any excess brownie mix to mixing bowl.
• Mix and bake browies for cake like brownies according to package directions. Cool brownies completely before proceeding.
• Mix cream cheese and whipped topping until well combined. Spread mixture over cooled brownies.
• Heat preserves in microwave for 20 to 30 seconds or until preserves are liquid. Drizzle preserves over cream cheese mixture. Using a knife swirl preserves into cream cheese mixture.
• Melt almond bark according to package directions. Drizzle almond bark over preserves. Refrigerate brownies for 1-2 hours or until almond bark has hardened.
• Store any leftover brownies in the refrigerator.

TRIPLE RASPBERRY BROWNIE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9 by 9-inch baking pan with butter flavored cooking spray; set aside.
• In a blender, puree prunes and applesauce. Transfer to a medium mixing bowl. Add the brownie mix, egg whites, oil, and raspberry liqueur or water to mixing bowl. Beat for 1 minute with a wooden spoon until smooth. Transfer to prepared baking pan; set aside.
• In a small saucepan over medium-high heat, melt the preserves. Drizzle over brownies. Swirl with a table knife.
• Bake in preheated oven for 30 to 35 minutes. Remove and cool completely before cutting.
• Puree thawed raspberries, honey, and liqueur in blender. Push through a fine mesh strainer; set aside.
• To serve, spoon 1 to 2 tablespoons coulis on a plate. Place brownie in center of coulis. Garnish with 3 to 5 fresh raspberries and a fresh mint sprig.