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Truffle Raspberry Brownies

 Truffle Raspberry 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 King Arthur Unbleached 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.

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Truffle Raspberry 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.
Nutritional 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.