Raspberry Truffle Brownies Recipes

TRUFFLE RASPBERRY BROWNIES

Steps:

• 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., Spread into a greased 9-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., 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. , 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.

RASPBERRY TRUFFLE BROWNIES

Steps:

• 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 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.

RASPBERRY TRUFFLE BROWNIES

Steps:

• Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.
• Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room temperature.) Dust brownie with powdered sugar. Cut into 12 wedges and serve.

TRUFFLE BROWNIES

Steps:

• Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
• Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
• Whisk together flour, baking powder, and salt in a separate bowl; set aside.
• Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
• Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
• Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
• Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.

RIGHTEOUS RASPBERRY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
• Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4 cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into the batter; spoon into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.

RASPBERRY FUDGE BROWNIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.
• In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.
• Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.
• Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.
• Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles. Garnish with chocolate curls if desired.

RASPBERRY TRUFFLE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Spray 9-inch diameter springform pan with nonstick spray.
• Melt butter and chocolate in large saucepan over low heat, stirring until smooth.
• Remove from heat.
• Whisk in eggs, sugar, jam and liqueur.
• Stir in flour and salt, then chocolate chips.
• Transfer batter to prepared pan.
• Bake brownies until tester inserted into center comes out with moist crumbs attaches, about 45 minutes (Mine took about 5 minutes longer).
• Cool in pan on rack.
• Run small knife around edges of pan.
• Remove pan sides.
• Dust brownie with powdered sugar.
• Cut into 12 wedges.
• Brownies can be prepared 2 days ahead, wrapped tightly with plastic and store at room temperature.

RASPBERRY TRUFFLE BROWNIES

Steps:

• Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Microwave 4 oz. of the unsweetened chocolate and the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Spread 1/4 cup of the jam over brownies.
• Chop remaining 2 oz. unsweetened chocolate and the 6 oz. semi-sweet chocolate; set aside. Microwave cream in medium microwaveable bowl on HIGH 1 min. or just until cream comes to boil. Add chopped chocolates and the remaining 3 Tbsp. jam; stir until chocolates are completely melted and mixture is well blended. Spread over jam layer on brownies. Refrigerate 1 hour or until chocolate glaze is firm. Lift brownies out of pan onto cutting board, using foil handles. Cut into 32 pieces.

TRUFFLE BROWNIES

Steps:

• Position rack in center of oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
• Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
• Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
• Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.