truffle raspberry brownies

Name: Truffle Raspberry Brownies
Prep time: 30 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: FOR THE BROWNIES; 6 ounce(s) bittersweet chocolate, chopped; 1/2 cup(s) butter, cubed; 2 - eggs; 1 cup(s) sugar; 1 teaspoon(s) vanilla; 1 cup(s) all purpose flour; 1/4 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 cup(s) fresh raspberries; FOR THE FROSTING; 6 ounce(s) bittersweet chocolate, chopped; 3/4 cup(s) heavy whipping cream; 2 tablespoon(s) seedless raspberry jam; 1 teaspoon(s) vanilla; 12 - fresh raspberries

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 30 Min

cook time 25 Min

method Bake

Ingredients For truffle raspberry brownies

FOR THE BROWNIES
6 oz

bittersweet chocolate, chopped
1/2 c

butter, cubed
2

eggs
1 c

sugar
1 tsp

vanilla
1 c

all purpose flour
1/4 tsp

baking soda
1/4 tsp

salt
1 c

fresh raspberries
FOR THE FROSTING
6 oz

bittersweet chocolate, chopped
3/4 c

heavy whipping cream
2 Tbsp

seedless raspberry jam
1 tsp

vanilla
12

fresh raspberries

How To Make truffle raspberry brownies

1
Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat eggs, sugar, and vanilla. Stir in chocolate mixture. Combine flour, baking soda, and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries. Spread into a greased 9-in.-square baking pan. Bake 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

2
For frosting, in a microwave-safe bowl, combine chocolate, cream, and jam. Microwave at 50% power 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir 3-5 minutes. With a hand mixer, beat on medium speed until soft peaks form.
3
Cut a small hole in a corner of a heavy-duty resealable plastic bag; insert #825 star tip. Fill with 1/2 cup frosting. Spread remaining frosting over brownies. Cut into 12 bars. Pipe a chocolate rosette in the center of each brownie; top with a raspberry. Cover and refrigerate 30 minutes or until frosting is set. Refrigerate leftovers.
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