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Raspberry Truffle Brownies

"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!"

12 ServingsPrep: 30 min. Bake: 25 min. + chilling

Ingredients

6 ounces 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 ounces 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, 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 just 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.

2 of 2

Raspberry Truffle Brownies (continued)

Directions (continued)

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 bowl; stir in vanilla. Place in
a bowl of ice water; stir for 3-5 minutes. With a hand mixer, 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.

Nutrition Facts: 1 serving (1 each) equals 273 calories, 16 g fat (9 g saturated fat), 76 mg cholesterol, 169 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.