Truffle Raspberry Brownies Recipe
Truffle Raspberry Brownies Recipe photo by Taste of Home
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Truffle Raspberry Brownies Recipe

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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!"
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
MAKES: 12 servings


  • 6 ounces bittersweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 2 large 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
  • 6 ounces bittersweet chocolate, chopped
  • 3/4 cup heavy whipping cream
  • 2 tablespoons seedless raspberry jam
  • 1 teaspoon vanilla extract
  • 12 fresh raspberries

Nutritional Facts

1 each: 273 calories, 16g fat (9g saturated fat), 76mg cholesterol, 169mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 3g protein.


  1. Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour, baking soda and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries.
  2. Spread into a greased 9-in.-square baking pan. Bake 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
  3. For frosting, in a microwave-safe bowl, combine chocolate, cream and jam. Microwave at 50% power 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir 3-5 minutes. With a hand mixer, beat on medium speed until soft peaks form.
  4. 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 30 minutes or until frosting is set. Refrigerate leftovers. Yield: 1 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Raspberry Truffle Brownies in Simple & Delicious May/June 2007, p37

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fascinator User ID: 7633968 236917
Reviewed Nov. 8, 2015

"I used my regular brownie recipe that makes 9x13 pan, added 2 cups of frozen raspberries and used the frosting recipe but doubled it. Delicious."

minnesotaquilter User ID: 2892771 166012
Reviewed Sep. 26, 2013

"Delicious! I used frozen raspberries, and left out the frosting. Very moist, very tasty!"

renaworley User ID: 5288644 166011
Reviewed Jul. 30, 2011

"I have made these delicious brownie 4 times now with the fifth in the oven at this time. They are the best brownie I have ever made and I did not change anything."

Mom Kat User ID: 2116065 165126
Reviewed Jul. 7, 2009

"With a very busy schedule, I made these using a good quality boxed brownie mix and added fresh raspeberries along with raspberry jam. These were yummy!"

ehlertn User ID: 1826861 95949
Reviewed Jun. 5, 2009

"Delish! I used the left over jam (from a small jar) to create a layer between the brownie and the frosting! It was yum!"

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