Chocolate Raspberry Truffle Brownies

  • Serves: Makes one 9 x 9-inch pan
  • Baking Temp (degrees F): 350
  • Views: 6137
  • Comments: 6

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

Sarah's
Secrets

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.

INGREDIENTS
Brownies:
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

INSTRUCTIONS
Brownies:
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.

Glaze:
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.

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

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