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Raspberry Truffle Brownies

 Raspberry Truffle Brownies
On the outside, these look like traditional brownies. When people bite in, though, are they surprised! It's almost like eating a rich filled chocolate candy. My husband and I are both teachers. We have two children, 7 and 3.
30 ServingsPrep: 30 min. Bake: 30 min. + chilling

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • FILLING:
  • 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

Directions

  • 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

2 of 2

Raspberry Truffle Brownies (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 171 calories, 10 g fat (6 g saturated fat), 31 mg cholesterol, 68 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.