Killer Berry Brownies


Killer Berry Brownies

Brownie Batter:

3 oz. unsweetened chocolate

3 oz. semisweet chocolate

1/2 cup butter

3 eggs, beaten

1/2 cup granulated sugar

3/4 cup packed brown sugar

2 tsp. pure vanilla extract

3/4 cup. flour

1 tsp. baking powder

1/4 tsp. salt

1 cup, chopped toasted pecans

1 cup white chocolate chips


1 – 8 oz. cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. pure vanilla extract

1/3 cup granulated sugar

2 eggs, beaten

3/4 cup mixed berry pie filling or any berry filling


16 oz. semisweet chocolate, finely chopped

1 cup heavy cream

3/4 cup granulated sugar


1/4 cup white chocolate, melted

fresh berries

Preheat oven to 350 degrees. Line a 9×13 pan with parchment and grease entire pan.


Melt the chocolates with the butter; set aside. In a mixing bowl, combine the eggs, sugars and vanilla; mix well. Stir in the chocolate mixture . In a separate bowl , whisk the flour, baking powder and salt; stir into chocolate mixture. Stir in the nuts and white chocolate chips. Set aside.


Cream the butter and cream cheese until smooth. Add vanilla and sugar and blend well. Add the eggs and mix well.


In the prepared pan pour half the brownie batter and smooth out evenly. Top with the fillinf batter and smooth out evenly. Drop by spoonful the berry pie filling all over the top in the filling. Dollop the remaining brownie batter over the top and smooth over top the best you can but don’t over work it. You will see all the layers. It’s just more important that it’s level.

Using a knife swirl it through the batter creating a marbling effect. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

Once the brownies are cool, make the ganache. In a small saucepan heat the heavy creamm and sugar to boil. Pour the hot cream mixture over the finely chopped chocolate and stir until smooth. Pour over the top of the cooled brownies and spread out evenly quickly. Quickly place berries in position over the brownies according to the number of brownies you will be cutting. The recipe can make 12 -24, so for example 12-24 berries placed accordingly. Place the melted white chocolate into a piping bag and drizzle over the top of the top. Refrigerate until set . Cut and serve.


Key Lime Brownies


Key Lime Brownies

Brownie Layer:

6 oz. butter

1 1/2 cups granulated sugar

2 1/4 oz. cocoa powder

1/4 teaspoon salt

2 eggs, room temperature

1 teaspoon pure vanilla extract

3 1/2 oz. all-purpose flour

Graham Layer:

10 oz. graham crackers

pinch of salt

6 tablespoons packed brown sugar

8 tablespoons butter, melted


Key Lime Layer:

I used regular limes for this because of the accessibility.

4 oz. cream cheese, room temperature

zest from 10 limes

2(14oz.) cans sweetened condensed milk

2 egg yolks

1 cup lime juice


Chocolate Layer:

1 cup heavy cream

3/4 cup granulated sugar

1 lb. chopped chocolate

Brownie Layer:

Preheat oven to 325 degrees. Line a 9×13 inch pan with foil; leaving overage on ends to use as handle later. Spray lined pan with nonstick spray; set aside.

In a saucepan melt the butter. Remove from heat and whisk into the butter the cocoa, sugar and salt. Add the eggs and combine well. Mix in the flour. Spread batter evenly into the prepared pan. Bake for 10 minutes. The brownie base will not be fully cooked but slightly set. While brownies are baking prepare the graham layer. Evenly sprinkle the graham crumbs over the par cooked brownie layer. Press down slightly. Bake for another 15 minutes.

Graham Layer:

In the bowl of a food processor, pulse the crackers and sugar until crumbly. Stir in the melted butter.

Key Lime Layer:

Make lime layer while graham brownie layers bake together.

Place all the ingredients in thew bowl of a food processor and blend until combined. Pour evenly over the graham layer and return to oven and bake for about 20-25 minutes or just until sides begin to pull away from edge of pan. Remove from oven and allow to cool completely.

Chocolate Layer:

Heat the cream and sugar until sugar has dissolved. Pour the hot cream mixture over the chopped chocolate and stir until combined. Evenly spread over the lime layer and refrigerate until firm before cutting .