Out Of The Box Brownies: Magical brownie recipes that start with a box
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Last-Minute-Miracle Christmas Brownie (aka Raspberry Brownie)

December 20, 2012 By: Denise Leo, Global Brownie Ambassador Category: Creative, Decadent, Fruit, Fun For Kids, Holiday, Nut-Free, Super-Simple

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If you’re stuck in a last-minute Christmas baking rush, and need a quick but awesome holiday dessert with just a couple of ingredients, try this simple recipe for a beautiful raspberry brownie! (I’m doing this recipe sort of in a tale-of-two-brownies style. One is dark chocolate; one is milk chocolate. You’re welcome.)  You’ll find these raspberry brownies to be both easy and eye-rollingly delicious!

INGREDIENTS

  • 1 box brownie mix (either dark chocolate or milk chocolate)
  • Eggs, oil, and water as called for on the box (use the “extra egg” recipe)
  • Raspberry filling (either 20-oz of raspberry pie filling or 16 oz of raspberry jam)
  • Optional: white chocolate chips, chopped into smaller pieces
  • Optional: drizzle (2 T butter, 1/2 c confectioners sugar, splash of milk, jam) or sprinkles

Photo below shows ingredients I used to make BOTH a dark chocolate version and a milk chocolate version!

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DIRECTIONS

Prepare the brownie mix with eggs, oil, and water — as instructed on the box, but using the “extra egg” recipe (often listed as a footnote). Pour HALF of the batter into a greased pan — set aside the other half. I used a 9×13-inch pan and it worked out fine, but an 8×11-inch pan would give you a taller, more stately brownie.

Pour your raspberry filling in a thin, even layer over top of the batter. If using raspberry jam, it helps to heat the jar in the microwave for about 30-40 seconds and then stir; if you skip that step, the jam tends to be too thick to pour.

Photos below show the dark chocolate with jam first — followed by the milk chocolate with the pie filling.

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If you’re adding chopped white chocolate to your recipe, now is the time. Evenly sprinkle it right over your raspberry layer.

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Now, pour the remaining chocolate batter on top. If you use the right technique, this can go quite quickly. Get a nice, wide stream falling out of the lip of the bowl — then drag that stream into a wide ribbon that covers the raspberry in a back-and-forth motion. See below for my awesome technique on both the dark and milk chocolate versions.

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If you prefer sprinkles to icing, you can add those now. Be generous! I used red, but red and white would be extra-super Christmassy!

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Bake at 350 F for about 30-45 minutes, depending on the size and depth of your pan. Check with a toothpick, looking for a fairly clean pull from a center placement. Cool brownies completely.

Baking is done. Now, if you have the time… and if you prefer icing to sprinkles, make yourself a nice, thin icing. Start with 2 T of butter in a small bowl. Using the back of a spoon, smoosh the butter against the sides of the bowl so it is smooth and pliable. Add about 1/2 to 3/4 confectioners sugar and mix until thick. Add a small amount of milk — maybe a teaspoon or two. Mix. Add either more milk or more sugar until it’s the right consistency for drizzling. Using a spoon, drizzle HALF of the icing onto cooled brownies in a big, looping, swooping pattern. Next, take the leftover half of the icing and mix in one teaspoon of raspberry jam. It will be pretty and a purplish-pink color. Drizzle THAT on top of the white icing. So, so pretty.

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Ain’t she purty? And done so quickly! The raspberry brownie is surely a Last-Minute-Miracle Christmas Brownie, one that you’ll be proud to serve at any holiday event!

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