Chocolate Raspberry Brownies

There are lots of flavor combinations in this world that, in my mind, are to die for!  Especially combinations including chocolate.  For instance: chocolate + peanut butter, chocolate + coconut, chocolate + cherry, chocolate + banana, chocolate + vanilla and the very best yet: chocolate + raspberry.

I absolutely LOVE chocolate and raspberry anything!  When I get ice cream, I typically order chocolate ice cream with raspberries on top.  When I get a piece of chocolate out of the box, I go for the the piece with creamy raspberry filling inside.  And when I eat brownies, I prefer them with raspberry jam swirled throughout.  Giada De Laurentiis has never, ever, disappointed me with her recipes and this lovely comes straight from her!

Brownies are good by themselves; they can certainly stand alone.  But every now and then I like to mix it up and add some fun to them.  Lately, when I have made brownies, I swirl a little raspberry jam in the mixture and top them off with drizzled white chocolate and chopped almonds!  Yum, yum, yum!  This is, by far, my favorite way to make them now and they have not let me down when I've taken them to gatherings with friends!  The raspberry in the chocolate speaks for itself while the white chocolate on top really complements the two flavors without making them overly sweet.  And the almonds?  The salty flavor and crunchy texture bring these bad boys to a whole other level!

Chocolate Raspberry Brownies

Ingredients
1 box of Brownie Mix
3 Eggs
1/2 cup Vegetable Oil
1/4 cup Water
2/3 cup Raspberry Jam
4 oz. White Chocolate , chopped
1/2 cup Almonds, chopped

Directions
Preheat oven to 325 degrees.  Butter and flour a 9x13-inch baking dish.

In a large bowl, mix together the brownie mix, eggs, oil and water until smooth.  Spread the batter evenly into baking dish.  Meanwhile, in a small saucepan, heat the jam over med-high heat until melted into a smooth consistency.  Carefully pour the jam into the brownie batter and swirl with a butter knife to incorporate the jam throughout the mixture.  Bake for 27-30 minutes or until a toothpick inserted in the center comes out clean.

Prepare the white chocolate by melting over a double boiler until smooth and creamy.  Drizzle the chocolate over the brownies and sprinkle the almonds on top.  Let cool.

Yield: 16 Servings
Source: Adapted from Giada at Home

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Chocolate Butterscotch Blondies

I'm not really into blondes....I prefer my guys with dark hair.  But when you're talking desserts, you can give me blondes all.day.long.  Blondies that is!  I mean, really, who doesn't love a good blondie every now and then?!  It's like a vanilla version of a brownie but usually more cookie-like and all dressed up with goodies inside.  This one, especially, is going out on the town with chocolate and butterscotch chips....YUM!

I just saw this recipe not all that long ago over on Leslie Sarna's blog, which by the way, if you've never ventured over there, you should check it out!  Not only is she absolutely charming and adorable, she's a vegetarian, but she's my kind of vegetarian!  If ever there is a day that I turn meatless, she is one that I will be following quite closely.  And if ever there is a time when I'd rather have a meatless meal, she is the one I turn to.  She's my kind of vegetarian because she uses, what I like to call, real food.  Not any of that soy/tofu crap.  I'm sure it's not bad but I just can't bring myself to do it.  Not yet at least!  She makes vegetarian meals look and sound great and uses regular, everday ingredients like me, but boosts up the lack of protein through veggies, beans, etc.

Anywho, back to the blondies.....she recently posted about these and I have not been able to get them out of my mind!  I don't know why because butterscotch is not one of my favorite things.  It's one of those flavors where I can usually take it or leave it - I usually leave it.  But seriously people, don't leave it!  Don't leave it at all.  These babies actually need it!  I didn't put as much in as she did but it's just enough for little bits of butterscotchy goodness.  And with the chocolate.....OH.MY.GOSH!!!

Chocolate Butterscotch Blondies

Ingredients
1 cup Unsalted Butter, at room temperature
1 cup Brown Sugar, packed
1/2 cup Sugar
2 Eggs
2 Tsp. Vanilla Extract
2 cups Flour
3/4 Tsp. Salt
3/4 cup Semi-Sweet Chocolate Chips
1/2 cup Butterscotch Chips

Directions
Preheat oven to 350 degrees.  In a large bowl, cream together the butter and sugars until smooth.  Add in the eggs and vanilla; beat until blended.

In a medium bowl, whisk together the flour and salt. Mix in the chocolate and butterscotch chips until combined and lightly coated with flour.  Pour half of the flour mixture into the butter mixture and mix on low.  Add in the remaining flour mixture and continue mixing on low until blended together (about 2-3 minutes).
Pour batter into a greased 9x13-inch baking dish and bake for 45 minutes or until a wooden toothpick inserted into the center comes out clean.

Yield: 18 Servings
Source: Adapted from Leslie Sarna

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