The Best Raspberry Fudge Brownie Recipe
Raspberry Fudge Brownies Recipes
Try this Raspberry Fudge Brownies Recipe, it's a bit of a challenge with a larger ingredients list, but they taste fantastic!
I remember my Grandmother making brownies. You could smell them cooking outside when the windows were open and the cool breezes blew through the house.
I think you will love this recipe, it is a variation of the original brownie but very, very delicious.
History of the Brownie...or so it seems!
I probably had my first brownie as a child in the high chair. My Mother was a great cook and I can almost bet that my love of chocolate came from the very early years.
The brownie has a controversial history. There are various stories on where they originated. All of the stories, however, have one thing in common, that the brownies were created by accident. It is also believed that they started somewhere in New England.
They actually class them as a cookie, and not cake although according to an early 20th Century Betty Crocker Cookbook, it stated that they started as cake that was cooked, accidentally, without yeast. Instead of throwing them away, they were served...and the brownie was born.
Now, let's have a brownie and sit back and enjoy the website!
33 of the most Amazing Brownie Recipes of all Time!
Some of the most spectacular brownies that will ever melt in your mouth!
There are recipe books with hundreds of brownies in them. Why try to figure it out for yourself when they have been narrowed down to the tastiest morsels available - all tried and tested and I am ready for that package where you send me some!
Prep Time: 20-25 minutes
Total Time: Approximately 3 hours
Serves: (30) - (32) Brownies
- (1) cup sugar - white
- (2) large eggs
- (1/2) tsp vanilla or extract
- (1/2) cup butter - you can use margerine but I prefer butter - melted
- (1/2) cup flour
- (1/3) cup cocoa powder - unsweetened
- (1/4) tsp baking powder
- (1/4) tsp salt
- (1/2) cup chocolate chips - miniature are preferred
- (1/2) cup evaporated milk
- (1) yolk of egg
- (4) (1 oz) semi-sweet baking chocolate squares - chopped
- (6) oz cream cheese - softened
- (2) tbsp raspberry jam - seedless
- (1) cup frozen whipped topping - thaw before use
- (16) chocolate curls ( these are optional)
- 1. Prepare oven by pre-heating to 350F
- 2. Prepare a square baking pan by covering with aluminum foil
- 3. Put the following ingredients in a large mixing bowl; eggs, sugar, vanilla and mix thoroughly. Let the butter soften and mix it in also.
- 4. In a separate bowl, mix the cocoa powder, baking powder, salt and flour. Take this mixture and stir into the first bowl. Before pouring into the pan, fold the chocolate chips into the mixture.
- 5. Put the pan in the preheated oven for about 25-30 minutes. A good test to see if ready is to cook with a toothpick in the center. When you remove the pick, it should have crumbs attached. When ready, remove the pan and let them cool.
- 6. In a small saucepan, whisk the evaporated milk and egg yolk. Use medium heat and only whisk until the mixture is hot and thickens. DO NOT allow this mixture to go to a boil.
- 7. Put the semi-sweet chocolate in a small mixing bowl and pour the hot milk/yolk mixture in until the chocolate is melted. When melted, pour this mixture over the brownies and cool in refrigerator for about 2 hours.
- 8. Put the raspberry jam and cream cheese in a large bowl and beat together until they are very smooth. When smooth, put in the whipped topping by folding and add food coloring if you would like.
- 9. Cover the cooled brownies with the topping and be artistic, if you would like and put designs on them.
- 10. Cut the brownies and garnish with the chocolate curls if you don't think there is already enough chocolate! Ha!