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11

Raspberry-Chipotle Brownies with Chocolate Ganache

34 Ratings

7 Comments

Prep 15 min
Total 2 hr 15 min
Ingredients 9
Servings 16

Sweet and heat are a tempting pair in an easy raspberry-chocolate dessert with a hint of spiciness. MORE+ LESS-

Bake-Off® Contest 44, 2010

Nancy Roth

Saint Joseph, Illinois

Ingredients

box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix

2/3

cup Crisco® Pure Canola Oil

1/4

cup water

eggs

1/2

teaspoon chipotle chili powder

1/2

teaspoon instant espresso coffee powder or granules

1/2

cup red raspberry preserves

bag (12 oz) semisweet chocolate chips (2 cups)

cup whipping cream

Steps

Hide Images

1

Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2

In large bowl, stir brownie mix, oil, water, eggs, chili powder and espresso powder 50 strokes with spoon. Spread batter in pan. Drop spoonfuls of preserves onto batter; swirl preserves and batter with knife in S-shaped curves.
3

Bake 25 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
4

In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.

Nutrition Information

Nutrition Facts

Serving Size: 1 Brownie

Calories: 260
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 30%
Saturated Fat 7g 36% Trans Fat 0g
Cholesterol: 40mg; 13%
Sodium: 20mg; 1%
Potassium: 95mg; 3%
Total Carbohydrate: 20g; 7%
Dietary Fiber 1g 5% Sugars 16g
Protein: 2g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;