Saturday, October 29, 2011

Chocolate Chunk Raspberry BROWNIES. Bumped Up a Notch.

 

Chocolate Chunk Raspberry Brownies.  

Chocolate and Raspberry - Possibly one of the best of the chocolate combinations ever.

As I mentioned in a previous brownie post,  Praline Frosted Brownies,  I'm a big fan of taking regular ole boxed brownie mix and bumping em up a notch.

This recipe is bumping up Boxed Brownies several notches on the boxed-brownie-bump-up-scale.

Oh you didn't know?

Yes, there is a "Boxed Brownie Bump Up Scale".



My favorite boxed brownies are Duncan Hines Milk Chocolate, but by all means, use whatever boxed brownie mix you have in your pantry.



For the Brownies

1 boxed brownie mix 
1/4 c. Seedless Raspberry Jam
1/2 c. chocolate chunks
3 eggs
1/4 c. water
1/4 c. vegetable oil

Frosting

1 bag semi-sweet chocolate chips (not shown in photo above)
1/4 c. seedless raspberry jam
1/3 c. milk

Preheat oven to 350 degrees.

With a wooden spoon, mix together the brownie mix, eggs, oil and seedless raspberry jam.  

Once combined, add 1/2 cup chocolate chunks.

I bought the Nestle Toll House Chocolate Chunks


Nice big chocolaty chunks.


Several recipes I have call for only a portion of a bag of chocolate chips.

Instead of having opened, half-used bags of chocolate morsels hanging out in the cabinet, I like to keep my extra chips in miscellaneous sized Mason Jars. 


One glance at my handy dandy jars, and I can tell if they are the Mini chips, or the Chunks, or the regular sized chips. 



Ok, add your 1/2 cup of chocolate chunks to the batter.  Gently combine.

Pour the batter into a well sprayed 9x9 pan.

I find the size 9x9 works best for boxed brownie recipes.

The 8x8 is too thick, and sometimes the center doesn't get fully finished, and the 9x13 is too large.

Bake until toothpick inserted in the middle is just about clear.  A teensy bit of goo is not a bad thing.

Let brownies sit and rest while you make the yummy chocolate raspberry frosting.

Yes, you heard me.

Chocolate Raspberry Frosting.

In a small saucepan on medium heat, add a bag of regular sized semi-sweet chocolate chips, 1/4 cup seedless raspberry jam and 1/3 cup of milk.


Keep any eye on your frosting.  Keep stirring and stirring until all gets melted and incorporated.


Once chocolate mixture is fully melted, spread on the warm brownies.


Let brownies sit, so the chocolate frosting can set.  

If you want, you can pop it in the fridge for about 30 minutes so the frosting sets a bit.

That should do the trick.


Chocolaty chocolate brownies with a delicate raspberry flavor perfectly exploding on those taste buds of yours.

Holy Mother of Boxed Brownies!




3 comments:

  1. you've absolutely improved upon a mere box mix, and you've done so fabulously! very few combinations rise above that of chocolate and raspberry--masterful work, sally darling! :)

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  2. This looks delicious, just like the praline brownie recipe. But, I'm highly concerned about the amount of patience required. Wait for the brownies to cool? Wait for the frosting to set up?! Uh, not happening! :-)

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  3. Your recipes and cooking techniques are improving day by day. Delicious recipe. I will try it as I am a lover of brownies and topped with chocolate fudge makes it much more tempting.

    ReplyDelete