Raspberry Brownie Cobbler

Raspberry Brownies Recipe Demonstration - Joyofbaking.com

Описание:

Recipe here: http://www.joyofbaking.com/barsandsqu... Stephanie Jaworski of Joyofbaking.com demonstrates how to make Raspberry Brownies. Raspberry Brownies are a delightful combination of raspberry jam and a brownie.

We welcome questions on our Facebook page: http://www.facebook.com/joyofbaking

Комментарии:

Joy of Baking пишет: You should be able to.

Cassandra Wong пишет: Ok thanks for the tip dear!;)

Dpersefone пишет: Totally agree

Barry Winslow пишет: Mercy lol. great recipe. thanks

Joy of Baking пишет: Baking soda is mainly used when there is an acidic ingredient in the recipe.

Joy of Baking пишет: Because we feel that to provide all the detail you need to actually make the recipe it takes longer than most YouTube videos. We want to teach you everything you need to know, not just entertain you.

Adina Cazacu пишет: Can you use something besides vanilla extract?

haxxa пишет: Chocolate plus raspberry is a perfect combination! I never thought of making brownies like that but it seems like a great idea ^^

Maissaa Zahran пишет: You always have interesting recipes. And the instructions are so easy to follow, clear and detailed. Thank you

Joy of Baking пишет: There is a detailed explanation of the difference on our Cocoa page on the site. It is under ingredients and chocolate. Or you can type cocoa into the search box at the top of every page.

Walthanar пишет: she tasted macarons too :9

chobeyrazon пишет: So nice :) it doesn't require a mixer :D

chelle belle пишет: I made these a few days ago, they really are the most delicious brownies ive ever had! :)

Joy of Baking пишет: You can use the microwave.

Marios Gregoriou пишет: is it the lighting or is your cocoa a bit pale?

Preethi Benjamin пишет: Hi, can I microwave the chocolate-butter mixture or should I double boil them?


Alazensupernuke пишет: Hi! I love you're videos! I had to subscribe because I've been sitting here watching your recipes for 2 hours! Lol I have so many new ideas and things I'm going to try soon. Thank you so much!

Katherine Zhang пишет: she started tasting just a while ago :)

Basma Zehra пишет: whats the difference between baking soda and baking powder?

BakingIsPassion пишет: Looks so good! :D

Joy of Baking пишет: Yes, you can use cherry jam.

Ramona Q пишет: I don't think I have ever seen you TASTE something you've made!!! You should always do this!



Angel Luz пишет: I like your videos. Thank´s

Florence G пишет: OMG that looks soooooooo good!

cpfinder123 пишет: I like your kitchen mines full of ants because of the cake i failed to make a few days ago XD your kitchen is big cozy and everything u need wow XC

Joy of Baking пишет: Yes, that should work.

Cassandra Wong пишет: Hi!may I know what brand of oven are you using?I'm getting a new oven and would like to have some suggestions.Thanks!:)

SimplyBakings пишет: I agree!!
:)

jo xi пишет: hey Stephanie!!
would you explain about the shelf life?
thank you so much, i m living outside U S now and you are helping me a lot :)
i don't know how to give you back your favor to all, and to me specially, so thanks :)
is it okay to ask you about many things in baking!? i mean can i ask too much!? :)

CookingWithKhadija пишет: This looks so delicious!!! I have to try this recipe.. thank you for sharing Stephanie i love you channel

Böbe G пишет: I love this recipe...turned out sooo good:) I put some extra fresh fruits on top, so good:)) Thank you:)

Legend1508 пишет: Will try this...thanks

vicky habacon пишет: is it ok if i use cherry jam?


Joy of Baking пишет: I think strawberry jam would be very nice.

Rik Mad Drag TV пишет: Great idea!! Lovely

Mary Pagdati пишет: Thanks for sharing Stephanie - lovely recipe as always!!

Mariya Kuyan пишет: mmmm :)

AMEENA HATTAWI пишет: I am not consuming sugar at all,,, but I like to see your videos, because you are so talented, and I can feel your passion for sweets.. GOD bless you.

سعد التميمي пишет: Can I use Hershey's coco??

Hanna Khan пишет: Hi

Joy of Baking пишет: The oven I use in the videos is a GE Profile Convection oven. I like it.

applemanic13 пишет: I loved this video so much that I mixed up a brownie mix we had and put some of this raspberry marmalade into a 4x4 row of dollops. Then I swirled it around and put it in the oven. It's cooking right now. Oops! I better go check on them before they burn!

ewan ko пишет: wow another recipe for me :) i have question can i used also peache jam? thank you :)

Mrfindre пишет: But most of the time when people taste their food on cook shows you feel that they're lying and just acting like their food taste good to save their show. And her taste may be different then what we like to taste so it doesn't really prove anything!!!

Angie Williams пишет: Love the brownies and so does my family!!!! Thank You:)

Dpersefone пишет: She's always tasting lately *-* And yes, I love see it too <3

SimplyBakings пишет: Yup, going to try some too! :)

cqi2 пишет: thank you for sharing! they are amazing!

Alexander Petrohv пишет: it has to be without added sugar or added milk powder. 100 % coco.

M1v3Z4J пишет: I love everything about your videos. I love how precise everything is. I don't think you have to do cartwheels and summer-saults to entertain us, the content is enough. This is a baking channel, hello!?

Ceire пишет: What's the difference between Dutch process cocoa and regular unsweetened cocoa?

Laraib Saleem пишет: Thanks looks yummy

jylee2790 пишет: yumm!! they look amazing!!

BUTTERscotch2603 пишет: Can we use a recipe for blondies instead?

Joy of Baking пишет: Not sure why that would happen. The only thing I can think of is that the batter was over mixed so it was too thin to support the jam.

minniemouse3503 пишет: Hey staphanie i love all your videos and recipes i have made so many of them!! Was just wondering if you think this will be as good with strawberry jam or would it make a little to sweet? much love from Australia <3<3

Hanna Khan пишет: These look scrumptious

Joy of Baking пишет: Yes, you can use other flavors of jam.

Suzan Suz пишет: FInally its been a long time we miss u here from london xx

Esteban Trujillo пишет: If I want them to raise, how much baking powder or soda I have to add

Spellboundwitch пишет: It looks great and easy to make, thanks for all these wonderful recipes and your nice way of showing us how to bake them.\r
I understand how the raspberry will set off the chocolate flavour, but in a clear, yellow batter the raspberry swirls must look great...although, would this be still called brownie?\r
Congratulations for a great work done and thanks for sharing your knowledge!\r
Susana\r


TheHotPlate1 пишет: These look amazing! Raspberry and Chocolate are one of my favourite combinations! Thanks for this!

xo @TheHotPlate1

Nisha Kuruvilla пишет: Stephanie, your the sweetest! Love how you have started tasting what you make after all the viewers comments on wanting you to do so. :) i love your recipes. Almost everything i try baking is from your channel and it never disappoints.

MoniMeka P пишет: my lawd those look amazing!

Hanna Khan пишет: These look amazing

nommernomz пишет: the jam swirls look really pretty!! :)


Joy of Baking пишет: The brand of cocoa powder I used was lighter in color than a lot of cocoa powders.

CelesteK пишет: I may try this.

SimplyBakings пишет: that's how it is at my house too...gone in 5 minutes!

aleiakay пишет: even if she did taste it, when we make it we'd have to taste it and let our own tongue be our judge, just because someone else likes a recipe it doesn't mean we'd really like it, :) sometimes we have to adjust recipe's to our own taste buds.

sara2307ful пишет: Can you please make FLAN CAKE???? I love your recipes... I have made so many of them!! Thank you so much

TheWallaceGrover пишет: I think this is a non-issue, facial expressions can be faked, good baking technique and recipe cannot...

Eatsleepcheer1224 пишет: I just tried it' :)

SimplyBakings пишет: lol


dietolina пишет: I love that you always say also the measurements in European standard!!!THANK YOU!!!

Shelia Chin пишет: hi there, my daughter (who's 11 yrs old) and I love your demonstrations and we've been watching and using your receipes. Last week, my daughter successfully baked the brownie all by herself. She's so proud of it.

ManMaXhin пишет: Hi there. I love this recipe but there's one thing that always fails me.
I have made these brownies three times (exactly as is mentioned in the video) and every single time I get the same problem. When they are cooked, the jam ALWAYS sinks to the very bottom of the brownies, making them difficult to remove. They break, the jam (sometimes) falls out and leaves them very messy. I use a thermometer so the oven temperature seems fine. Any suggestions on what I may be doing wrong?
Thanks in advance.

Madhur Bhargava пишет: Do u have a cakey brownie recipe...? i like those...

1086jane пишет: would strawberry jam work well with the brownies instead of raspberry jam?

GhostOrchid пишет: What exactly *is* that hotplate/cooking surface/portable stove you're using? It's very interesting looking! Looks fancy!

Zaul Morin пишет: can we use different type of jam

Joy of Baking пишет: It is an induction hot plate. It is a new technology that heats the pot directly.

chattin123456 пишет: yeah, i think your batter was probably not dense enough. maybe you didn't wait enough for the chocolate to cool a little and thicken up before putting the jam on? cheers

Sierra Natalie пишет: i love your recipes but you bore me to death

Joy of Baking пишет: You should be able to.

Cassandra Wong пишет: Ok thanks for the tip dear!;)

Dpersefone пишет: Totally agree

Barry Winslow пишет: Mercy lol. great recipe. thanks

Joy of Baking пишет: Baking soda is mainly used when there is an acidic ingredient in the recipe.

Joy of Baking пишет: Because we feel that to provide all the detail you need to actually make the recipe it takes longer than most YouTube videos. We want to teach you everything you need to know, not just entertain you.

Adina Cazacu пишет: Can you use something besides vanilla extract?

haxxa пишет: Chocolate plus raspberry is a perfect combination! I never thought of making brownies like that but it seems like a great idea ^^

Maissaa Zahran пишет: You always have interesting recipes. And the instructions are so easy to follow, clear and detailed. Thank you

Joy of Baking пишет: There is a detailed explanation of the difference on our Cocoa page on the site. It is under ingredients and chocolate. Or you can type cocoa into the search box at the top of every page.

Walthanar пишет: she tasted macarons too :9

chobeyrazon пишет: So nice :) it doesn't require a mixer :D

chelle belle пишет: I made these a few days ago, they really are the most delicious brownies ive ever had! :)

Joy of Baking пишет: You can use the microwave.

Marios Gregoriou пишет: is it the lighting or is your cocoa a bit pale?

Preethi Benjamin пишет: Hi, can I microwave the chocolate-butter mixture or should I double boil them?

You'll Need:

2 1/2 ounces bittersweet (not unsweetened) chocolate
1/2 cup (1 stick) unsalted butter, cut into several pieces
1/2 cup walnuts
Nonstick cooking spray
2 cups fresh raspberries
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
7 tablespoons all-purpose flour
1/4 teaspoon salt
1 pint vanilla ice cream, softened slightly, optional

Procedures : Preheat oven to 350 degrees F.

Put 2 inches of water in saucepan or bottom of double boiler; bring to a slight simmer.

Combine chocolate and butter in stainless steel bowl; place on top of simmering water, making sure water doesn't touch bowl.

Heat, whisking occasionally, until chocolate and butter are completely melted.

While chocolate is melting, coarsely chop nuts.

Spray 8-inch square baking dish with cooking spray. Scatter berries across bottom of dish.

Whisk together sugar, eggs and vanilla extract in bowl. Whisk in melted chocolate. Stir in flour, nuts and salt. Pour batter over berries; smooth with spatula. Bake until a wooden pick inserted into center of brownie comes out clean, about 45 minutes. Let stand 15 minutes.

Serve with ice cream.

Makes 6 to 8 servings