Brownies with Raspberry Frosting
Brownies are topped with a sweet Raspberry Frosting that gets it’s pink color completely from the fruit!
I don’t know if I’ll be able to do a FULL month of only pink foods this October, but I’ve definitely got quite a few pink recipes coming your way. I hope you enjoy them. I’m trying, once again, to make pink foods without food coloring. It can definitely be a challenge, but with so many red/pink berries out there, it’s not too difficult. And don’t forget the beets! I love beets and can’t wait to share some awesome beet dishes with you guys this month.
But I digress. My original plan was to make some chocolate cupcakes and top them with this pink raspberry frosting. But I filled my cupcake liners too full and they came out ugly. Delicious, but ugly. So I threw them in the freezer as I’m sure I’ll find another use for them (maybe I’ll throw them in some ice cream like I do with all my other leftover desserts).
It was late at night, I had already made the frosting, and I needed a treat to bring to work the next day for our monthly birthday celebration. So I threw a batch of brownies in the oven as my back-up plan. And honestly, I’m kind of glad the cupcakes didn’t turn out. Because this frosting on my favorite brownies was RIDIC.
As you can see in the pictures, this recipe results in a decently thick layer of frosting on top of the brownies. You could cut the frosting recipe in half if you don’t like as much frosting, but if you do that, I’m not sure we can be friends. I always swipe a taste here and there when I’m frosting something but I was literally eating this frosting by the spoonful. It’s that good.
Fair warning though, it is kind of a pain to make. There’s cooking and straining and more cooking, then chilling, and that’s all before you even start creaming any butter. Have some patience and you’ll be fine. You have to wait for the cupcakes or brownies to cool anyways. Believe me, it’s worth the extra effort.
Don’t forget about my Power of Pink Challenge! Make something PINK during the month of October to raise Breast Cancer Awareness and a chance to win a $100 donation to the charity of your choice.
One Year Ago: Banana Coconut Bread
Two Years Ago: Apple Crisp Pie and Turkey Veggie Burgers
Three Years Ago: Pizza Dough and Multi-Seed Crackerbread
Four Years Ago: Pumpkin Spice Cheesecake Brownies
Five Years Ago: Pumpkin White Chocolate Chip Cookies
Six Years Ago: The Cone Method and Steak and Salad
Raspberry Brownies
This recipe make a 9x13 pan of brownies. It can easily be cut in half and baked in an 8x8 or 9x9 square pan
Yield: 32 brownies
Ingredients:
For the Brownies
1 batch of my favorite brownies (or any other 9x13 batch of brownies), completely cooled
For the Frosting
24 oz fresh raspberries
1 cup unsalted butter at room temperature
7 cups powdered sugar
4-6 Tbsp heavy cream
Directions:
For the Brownies
Bake brownies according to recipe and allow to completely cool. I let mine cool overnight.
For the Frosting
In a small saucepan, gently heat the raspberries and mash with a potato masher. Strain through a fine mesh strainer to remove all of the mush and seeds, and put the raspberry juice back into the saucepan over medium heat, simmering. Reduce by approximately half, or until about 1/2 cup of reduced raspberry syrup. Pour into a cool heat-safe container, and allow to cool to room temperature.
In a mixer, cream the butter and half of the powdered sugar. It will take several minutes for the sugar to absorb the butter and look mealy. When it does, add the raspberry juice and beat slowly to incorporate. Next, add in the second half of the sugar and continue to mix on low. Eventually, the frosting will come together and look like frosting, but you don’t want it to be *too* stiff. Start by adding 4 Tbsp. heavy cream, and add more if the frosting is still too thick.
Brownie recipe from King Arthur Flour, Frosting recipe from pdx food love
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I always loved fig newtons too
I have never thought of making my own. Now I know where to find a great recipe 
I am going to have to make these. As well as making them with some blackberries.
These look amazing and waaaay better than the store bought brand.
My husband loves fig newtons – just added this to my ever growing list of things to make!
I liked Newtons until they messed with the recipe…Maybe this version will be yummier.
I love the idea of making these at home! I still buy Newtons from time to time…they’re so nice and wholesome.
You are so creative! My family loves Fig Newtons….can’t wait to make these!
My boyfriend and I were just talking about fig newtons this evening! I was saying how much I loved them but hadnt had them recently.. and heres a way to make them myself!
I moved to the US when I was 15 so I didn’t grow up eating fig newtons but I liked them at my very first bite. I’m sure the homemade version is so much more gourmet
Your pics make it look like raspberry filling which I bet would be amazing!!
These bring me back to my childhood! Only, these look infinitely more delicious and decadent. The Blue-Eyed Bakers must make these soon!
They look fantastic, and I’ve never actually been that much of a Fig Newton fan. Love the polka dot background for the pics too.
I love fig newtons. Hopefully, I can find my figs around here so I can try these.
http://www.lindaslunacy.blogspot.com
Congratulations on making one of the top food blogs!
Jonathan
Gluten Free
I was always a fig newton-lover as a kid too! Glad I wasn’t the only one and these homemade ones look fantastic!
I did make these and loved them! I did just what you suggested and used a little less of dough for that amount of filling and just made some grape jam filled ones with the rest of the dough. They came out perfect! Thanks for sharing!
http://ouritaliankitchen.blogspot.com/2010/10/fig-newtons.html
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
When you say scoop out the seeds and pulp–I am assuming you mean, use the seeds and pulp and discard the skins? Recipe looks good. I’m planning to make these tomorrow!
Laurel, Mikey & Quinn – Yes, scoop out the flesh and seeds and discard the skins. Let me know how they turn out!
Thank you for posting this! Great recipe and I want to try with different fillings. I used strawberry for mine – yummy!
In response to the dough ratio, I made it the way you posted but ended up with very thin dough once it was rolled out to 12×16 inches. I think you should leave it doubled.
Hi, I want to make raspberry newtons and am finding it very hard to get an easy recipe online… think I could use this dough with raspberry jam?
beantownbaker — May 16th, 2013 @ 8:41 am
You could definitely use raspberry jam for the filling!
I made them with 3 different fillings: strawberry jam, blueberry pie filling and vanilla cream. All came out very tasty, and also last freezing nicely.
A few comments:
1. The dough was not easy to deal with, even after cooling. It was sticky and fell apart easily.
2. With the first roll I made, I sliced it to cookies and separated them on the baking pan before baking. All of the Jam oozed out. The other ones I sliced but didn’t move the pieces, and it came out well.
3. I think in order to taste like real newtons they lack some oats/cereal. Any Idea of how to add some to the dough?
beantownbaker — June 10th, 2013 @ 1:10 pm
I would think you could grind up some oats and replace some of the flour with the ground up oats. If you try it, I’d love to hear how they turn out!