Rich and irresistible, these Raspberry Chambord Brownies with White Chocolate Icing are out of this world. I promise.
We have had lots of successes in the Skinny Chick test kitchen, but these Raspberry Chambord Brownies were a home run. Nick was home from college, so I decided to whip up some brownies before his arrival, but not any ordinary chocolate treat. These brownies were rich and fudgy, with a subtle boost of flavor and moistness from raspberry jam and Chambord, a black raspberry liqueur. And they were finished off with a white chocolate cream cheese icing. Nick has told me time and time again that he does not like raspberries OR white chocolate. So when I gave him the lowdown on these brownies, he was dubious. But one bite and he was sold.
UPDATE: These exquisite brownies WON 2nd Place in the Dixie Crystals Brownie Recipe Contest! I was thrilled that they were served at the Food & Wine Conference as one of the two desserts featured at the Gallo Family Vineyards’ Sunday Supper dinner!
Raves All Around
These babies were decadent with a capital D! So I took a plateful to my knitting group for their analysis (and to get the tempting things OUT of my house). Slices were cut in half and sampled, then I saw the hands reaching back to the platter for seconds and thirds. One gal took a couple home to share with her husband and son. Yup, more thumbs up from her crew. Along with many recipe requests. Tom was having a gathering at his place the next day, so I sent him home with generous supply. By 4:30, this text arrived: Ok, these brownies are quite good. “Told ya,” I replied. I didn’t doubt you. I just thought you should know that we all agree. He knows I need feedback for the blog along with any filler so I can reach my 300 word minimum goal per post! So from the 20-something crowd to my 50 and 60 year old girlfriends, these Rasberry Chambord Brownies were an undeniable winner.
- 9 ounces unsweetened chocolate, chopped
- 2 sticks (1 cup) butter
- 2 teaspoons vanilla extract
- 1 tablespoon Chambord (black raspberry liqueur)
- ¼ measuring cup raspberry jam (with or without seeds)
- 6 eggs
- 3 cups Dixie Crystals Sugar
- 1-1/2 cups flour
- ¼ teaspoon salt
- 4 ounces white chocolate
- ½ cup (4 ounces) butter at room temperature
- 2 ounces cream cheese, at room temperature
- ½ teaspoon vanilla
- 2⅓ cup Imperial Sugar powdered sugar
- Preheat the oven to 325°. Line a 9 x 13-inch pan with nonstick foil or line with regular foil and spray with nonstick cooking spray. Set aside.
- Melt the chocolate and butter in a microwave-safe bowl, stopping to stir at 30-second increments till smooth. Stir in vanilla, Chambord, and jam.
- Whip the eggs in the bowl of a stand mixer fitted with the whip attachment for about a minute. With the mixer on high speed, slowly add the sugar and beat for 10 minutes.
- Combine the flour and salt and place them in a sifter. Fold the flour and salt into the egg batter with a rubber spatula, in four additions. Fold in the chocolate.
- Pour the brownie batter into the prepared pan. Bake on the center rack in the oven for approximately 45-50 minutes or till a toothpick inserted into the center of the brownies comes out with almost clean. Do not overbake.
- Cool the brownies before icing.
- Melt the white chocolate in the microwave, stopping and stirring every 30 seconds till smooth. Let the chocolate cool. With an electric mixer, beat the butter and cream cheese until smooth. Mix in vanilla followed by the sugar and melted chocolate. Spread the icing evenly over the brownies. Chill before cutting, but serve at room temperature.
I’ve entered these brownies into the Dixie Crystals Brownie Dessert Contest. The grand prize is a ticket to the Food and Wine Conference in Orlando, Florida, and a $500 gift card! If you have an original brownie recipe, please consider entering!!!