Loaded Brownies with raspberry

If you know, you know, I am the self proclaimed best brownie baker ever! Biased - of course!

I love a brownie, plain, eaten fresh from the oven while still reasonably hot, but I also love them even more when they have had time to fudgy up in the fridge! I haven’t quite figured out which one I prefer, as they both seem to hit the spot really well when it comes to the best brownie!

Have you ever had a brownie not loaded, covered in more chocolate, sweets and even raspberries? I mean, have you really ever?

Lately, this is the only way I crave a fudgy chewy brownie, loaded, with extra goodies!

I have made this brownie baking mix to work either way, straight from the oven, left to fudgy up in the fridge and even amazing when turned into a loaded brownie!

Its your turn to let me know what you prefer, and which ones you have tried!

This recipe uses the one and only Flour and Dough brownie baking mix!

It uses some icing sugar for the top and then some dried raspberries put on quickly afterwards so they stick to the icing sugar and then cut up into squares or however you please!

Raspberry Loaded Brownie

These turned out to be the most amazing brownies ever! The sweeet from the chocolate was broken by the bitter of the raspberry and made a very interesting flavour combo!

TIPS AND TRICKS

• Make the brownie baking mix as per the instructions

• let it cool slightly in the pan and then place it into the fridge for at least 3 hours - overnight if you can

• let the brownie cool down - if not placing into the fridge as above - before you add teh icing sugar otherwise it will melt right off!

STORAGE

As you know by now - I dont realy know as we eat these brownies in record time! However, when going on my other baking mixes and the life they have, I would say 3-5 days in a airtight container! In the firdge they will last longer!

WHAT YOU NEED FROM YOUR PANTRY

2 Eggs

150g Melted Butter

!.4 Cup Icing Suger

1 Teaspoon Water

1 Tablespoon Dried Raspberry

Sprinkles!!

The recipe here is simple, use our brownie baking mix, mix it all together and bake as per the instructions on the back!

If you are going to use the tip above and place them in the fridge, wait until then to mix your icing sugar if not, make sure your brownie slab is completely cool before mixing and adding the icing sugar mixture!

Mix some icing sugar in the colour of choice, I used white as I liked the colour contrast from the dried raspberries and then also added some sprinkles, because who doesnt love sprinkles???

Drizzle the icing sugar onto the top of the brownie and then sprinkle the dried raspberry and the sprinkles over!

Cut into desired square sizes and don’t forget to try and share!

Layered Brownie Cups

Who doesn’t want something guilty but yum! Why not pair both into one delish cup?

Made with some leftovers from your brownie baking mix, or even baked just for this, hey, I’m not judging!

I have made this a few times for the kids, and even once as a dessert for when my parents came over for a visit! It’s always a good hit and does the trick for something sweet after dinner!

STORAGE

This is the part, I can never answer! My kids tend to eat things in record time, except spinach? Go figure!

But, I would think, when making these, you would want to eat them almost immediately as the baked brownie mix, will go a bit soft and soggy if you keep it in between those layers!

Make everything in advance, and then just add them to your glass bowl, or serving containers just before you give them to your friends!

LAYERED BROWNIE CUPS

1 Chocolate Brownie Baking Mix

1 tub of cream

1 packet instant pudding / mousse

1 Tin Caramel

Berries

Mix and bake your brownie baking mix as per the instructions. I made mine in a bigger sheet pan so they baked thinner, and quicker! Let them cool!

Whip up your cream till it’s really nice and stiff! I had a after thought of adding crumbled Flake chocolate or Peppermint Crisp to this cream! ( Peppermint Crisp tart is made this way)

Make your instant pudding/ mousse!

Cut up your brownies into small squares, so they fit in the glass your using, at least a few pieces per layer.

Grab all your ingredients and start layering, this is really up to you and how you prefer!

Once finished put it in the fridge to chill! I had mine chilling for an entire day!

One of our dinner guests mentioned that this would look amazing in a big glass bowl, exactly like you would make a traditional trifle!