Chambord Raspberry Brownies Recipe

Start with a cake mix to make these fast and rich raspberry brownies. Chambord is a French liqueur made of black raspberries, vanilla, and honey. If you don't want to purchase a full bottle, look for the single serving bottles. This recipe uses raspberry-flavored chocolate chips which may not be available in your area. You can substitute fresh or frozen raspberries, semi-sweet chocolate chips, or raspberry jam in the mix.

INGREDIENTS:
1 devil's food cake mix (18.25 ounces)
2 eggs, lightly beaten
1/2 cup oil
1/4 cup water
1/4 cup Chambord liqueur
1 cup raspberry-flavored chocolate chips
1/4 cup (about) confectioners' sugar

PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.

Combine cake mix, eggs, oil, water, and Chambord liqueur.

 

Fold in raspberry chocolate chips. Pour into prepared baking pan and smooth.

Bake 35 to 40 minutes. Cool to room temperature before cutting. Dust with sifted confectioners' sugar before serving.

Yield: about 24 to 36 bars, depending on cut size

Chocolate Raspberry Torte

A dense confection of chocolate and raspberry topped with a light chocolate ganache and chocolate shavings. Did I mention that there was chocolate in there?

Ingredients:

2 pkg. (8sq) Baker's Semi-Sweet Chocolate, divided
3/4 cup butter or margarine
1 pkg. (85g) Jell-O raspberry jelly powder
1/2 cup sugar
3 eggs
1/3 cup flour
1/2 cup chopped toasted pecans (optional)
2 cups thawed Cool Whip Whipped Topping


Method

Preheat oven to 350 degrees. Grease and flour 9 inch round cake pan; line bottom with parchment paper. Microwave 4 squares of chocolate and butter in large bowl on medium 1 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Stir dry jelly powder and sugar into chocolate until well blended. Mix in eggs. Stir in flour and pecans until well blended. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in centre comes out with fudgy crumbs. Do not over-bake. Cool in pan 5 minutes. Run small knife around side of pan to loosen edge. Invert onto serving platter; remove parchment paper. Cool cake completely. Meanwhile, melt 4 squares of chocolate in microwaveable bowl on medium 1 1/2 minutes or until melted; stirring after 1 min. Stir until chocolate is completely melted; stir in whipped topping until smooth. Frost cake with whipped chocolate mixture. Garnish with chocolate strips. Melt 4 squares Baker's semi-sweet baking chocolate in microwave on medium. Spread on parchment paper covered 15 x 10 in baking sheet. Refrigerate 30 min. Cut into irregular shape pieces (if chocolate becomes soft, place in refrigerator 5 min). Arrange on cake. Sprinkle with icing sugar. Store cake in refrigerator.

Notes: Prep 20 min. Total: 1 hr. 30 min. (incl refrigerating)

Submitted By: joycedsumara