Chocolate Raspberry Truffle Brownies

  • Serves: Makes one 9 x 9-inch pan
  • Baking Temp (degrees F): 350
  • Views: 6570
  • Comments: 6

The pairing of chocolate, a truffle filling and raspberries is a knock-out!


One 12-ounce bag chocolate chips yields 2 cups. You will need a total of 2 cups for the recipe, excluding the chocolate glaze. If you purchase additional chocolate chips for the 1/4 cup needed glaze, you can increase the amount for the truffle topping to 1 cup from 3/4 cup, if desired.

1 1/4 cups semi-sweet chocolate chips
1/2 cup (1 stick or 8 tablespoons) unsalted butter
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon instant espresso powder (optional)
2 tablespoons water
1/2 teaspoon baking powder
3/4 cup unbleached all-purpose flour; spoon into measuring cup and level to rim

Truffle topping:
3/4 cup semi-sweet chocolate chips
1/4 teaspoon instant espresso powder (optional)
8 ounces cream cheese, softened; I prefer Philadelphia brand
1/4 cup powdered sugar
1/3 cup seedless red raspberry preserves

Glaze - Optional
1/4 cup semi-sweet chocolate chips
1 teaspoon shortening; do not substitute with butter

1. Position an oven shelf in the middle of the oven and preheat it to 350 degrees F. Grease a 9 x 9-inch square pan.

2. In the top of a double boiler over low heat, melt the chocolate chips with butter. Cool slightly.

3. In large bowl, beat sugar and eggs together with a hand-held mixer. Add chocolate mixture and instant espresso powder dissolved in the 2 tablespoons water, mixing well.

4. Combine baking powder and flour and stir into chocolate mixture with a large spoon or rubber spatula; blend well. Spread evenly in greased 9- x 9-inch pan.

5. Bake for 30 to 35 minutes at 350 degrees F or until toothpick inserted in center comes out clean. Do NOT overbake. Cool on wire cake rack.

Truffle Topping:
1. Melt chocolate chips with instant espresso powder in the top of a double boiler over low heat. Set aside.

2. In small bowl, beat cream cheese until fluffy. Add powdered sugar and raspberry preserves; beat until fluffy.

3. Beat in melted chocolate, mixing until well blended. Spread over top of brownies with an icing spatula or kitchen knife.

1. In small heavy saucepan over low heat, melt chocolate chips with the shortening.

2. Drizzle over top of truffle mixture. Chill for at least 1 to 2 hours. Cut into bars.

Store bars in the refrigerator for a few days. This recipe will freeze for a konth or more.

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