Raspberry Truffle Brownies Recipe

By Booper-2

OMG - DELICIOUS! Definitely my go-to brownie recipe, w/ a slight rich taste, but at the same time not too sweet. I served pieces w/ a dollop of fresh whipped cream and raspberries on the side. I did not make the glaze, but sprinkled a small amount of icing sugar on top instead. As my 9x9 pan is a no-stick, I placed a piece of parchment on the bottom and up two sides (sprayed w/ pam) so I could lift the brownie out later to slice on a cutting board instead of scratching up the pan. This recipe is EXCELLENT and easy to make. Our guests loved this recipe and I gave them copies to take home!

Ingredients

• FILLING:
• 1/2 cup butter, cubed
• 1-1/4 cups semisweet chocolate chips
• 2 eggs
• 3/4 cup packed brown sugar
• 1 teaspoon instant coffee granules
• 2 tablespoons hot water
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup (6-ounces) semisweet chocolate chips
• 1 package (8-ounces) cream cheese, softened
• 1/4 cup confectioners' sugar
• 1/3 cup seedless red raspberry jam
• GLAZE:
• 1/4 cup semisweet chocolate chips
• 1 teaspoon shortening

Details

Servings 30
Preparation time 30mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Dissolve coffee granules in water; add to egg mixture. Beat in chocolate until well blended. Combine flour and baking powder; stir into chocolate mixture just until blended.

Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool on a wire rack.

For filling, in a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in jam; stir in melted chocolate. Spread over cooled brownies.

For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator.
Yield: about 2-1/2 dozen.

OMG - DELICIOUS! Definitely my go-to brownie recipe, w/ a slight rich taste, but at the same time not too sweet. I served pieces w/ a dollop of fresh whipped cream and raspberries on the side. I did not make the glaze, but sprinkled a small amount of icing sugar on top instead. As my 9x9 pan is a no-stick, I placed a piece of parchment on the bottom and up two sides (sprayed w/ pam) so I could lift the brownie out later to slice on a cutting board instead of scratching up the pan. This recipe is EXCELLENT and easy to make. Our guests loved this recipe and I gave them copies to take home!