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Yummy Chocolatey Raspberry Brownies

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Yummy Chocolatey Raspberry Brownies

A sweet, mouth-watering dessert recipe is Yummy Chocolatey Raspberry Brownies.  The raspberry jam layer adds more flavor and texture.  Wonderful dessert for Valentines or a party.  It’s not gonna hurt if you add a bit more raspberries and chocolate chunks to your taste.

The other day I was baking a vanilla buttercream frosted cake.  Of course, I followed the instructions to the letter.  As always, I taste the raw batter even though they tell you not to because of the raw eggs.  The cake batter tasted similar to a pound cake recipe I often make for friends of mine who have lost loved ones.  Something told me to mix it like I do my pound cake; however, I mixed according to the directions.

Should have known.  I cooked with a convection oven and didn’t allow more time because you cook at a lower temperature.  First mistake.  Second, the recipe said to not overmix.  So I mixed it on medium.  I should have mixed it on high till the cake mixture became shiny.  I was cooking this for Christmas dinner.  It was a flop!  Couldn’t frost it because the centers fell.  My husband and I ended up eating the outside as snacks because it was sugary crusty.  Thank goodness I had previously baked a chocolate buttercream cake to take.

You will notice in the instructions to mix with a blender.  I saw 2 versions of this recipe.  One stated to stir and the other mix.  You’ve got both options.

Note:  For cake-like brownies, you would use self-rising flour.  For fudgey brownies, you would use all-purpose flour.

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Yummy Chocolatey Raspberry Brownies

Yummy Chocolatey Raspberry Brownies Recipe

Servings:  12

Brownie Ingredients

  • 4 oz unsweetened bakers chocolate, chopped
  • 3/4 cup (1-1/2 sticks) salted butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • aluminum foil

Topping Ingredients

  • 1/4 cup seedless raspberry jam
  • 6 oz semisweet chocolate, chopped
  • 3/4 cup whipping cream

Instructions

  1. Preheat oven to 350°F. Line a 13×9-inch baking pan with aluminum foil to allow the foil to extend over the ends of the pan. Butter/grease the foil.
  2. Place unsweetened chocolate and butter in a large glass, heatproof bowl and microwave on High for 2 minutes or until butter is melted. Remove from the microwave and stir until chocolate is completely melted and mixture is smooth. Transfer to a mixer bowl.
  3. Add the sugar to chocolate mixture and beat until well blended. Add the eggs and vanilla and beat on medium-high speed until light and fluffy. Stop the mixer, add the flour. Mix on low until flour is incorporated and then increase speed to medium and beat until slightly lightened, about 30 seconds. Spread into foiled pan.  (Note:  If you do not have a standing mixer, just stir or use a hand-mixer.)
  4. Bake 30 to 35 minutes or until a toothpick inserted in center comes out with fudgy crumbs stuck to toothpick (do not over bake). Cool in the pan.
  5. When the brownies are completely cooled, spread jam over the top. Set aside.
  6. In a glass bowl, place the semisweet chocolate and cream. Microwave on High for 2 minutes or until simmering.  Stir til chocolate is melted & mixture blended completely.  Spread this chocolate over the jam layer.
  7. Refrigerate 1 hour or until chocolate layer is set. Lift desert from pan using foil handles. Cut into squares or rectangles.

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Check Out The Original Source For This Recipe With Helpful Tips As Well As Many Other Delicious Recipes At The Heritage Cook.  Special Thanks!

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