Raspberry Truffle Brownies
Simple & Delicious
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"This is such a sophisticated dessert!," rhapsodizes Agnes Ward in Stratford, Ontario. "Each rich, fudge-like brownie is bursting with fresh, plump red raspberries and topped with a dreamy, bittersweet ganache. It’s true perfection for chocolate lovers of all ages!"
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 25 min. + chilling
Ingredients:
- 6 squares (1 ounce each) bittersweet chocolate, chopped
- 1/2 cup butter, cubed
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- FROSTING:
- 6 squares (1 ounce each) bittersweet chocolate, chopped
- 3/4 cup heavy whipping cream
- 2 tablespoons seedless raspberry jam
- 1 teaspoon vanilla extract
- 12 fresh raspberries
Directions:
In a microwave-safe bowl, melt chocolate and butter; stir until smooth. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine the flour, baking soda and salt; gradually add to chocolate mixture until combined. Gently fold in raspberries.
Spread into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
For frosting, in a microwave-safe bowl, combine the chocolate, cream and jam. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small mixing bowl; stir in vanilla. Place in a bowl of ice water; stir for 3-5 minutes. Beat on medium speed until soft peaks form.
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 for 30 minutes or until frosting is set. Refrigerate leftovers. Yield: 1 dozen.