Truffle Raspberry Brownies Recipes

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TRUFFLE RASPBERRY BROWNIES



Truffle Raspberry Brownies image

"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!"

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 15

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

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.

Nutrition Facts :

RASPBERRY TRUFFLE BROWNIES



Raspberry Truffle Brownies image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 2-1/2 dozen.

Number Of Ingredients 16

1/2 cup butter, cubed
1-1/4 cups semisweet chocolate chips
2 large eggs
3/4 cup packed brown sugar
1 teaspoon instant coffee granules
2 tablespoons hot water
3/4 cup all-purpose flour
1/2 teaspoon baking powder
FILLING:
1 cup 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

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.

Nutrition Facts : Calories 171 calories, Fat 10g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 68mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY TRUFFLE BROWNIES



Raspberry Truffle Brownies image

A double dose of raspberry jam-spread over the baked brownies and mixed into the rich truffle topping-makes these brownies extra special.

Provided by My Food and Family

Categories     Nuts

Time 1h55m

Yield 32 servings, 1 brownie each

Number Of Ingredients 10

1-1/2 pkg. (4 oz. each) BAKER'S Unsweetened Chocolate (6 oz.), divided
3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 egg s
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Macadamias
1/4 cup plus 3 Tbsp. seedless raspberry jam, divided
1 cup whipping cream
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)

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.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 50 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 18 g, Protein 2 g

RASPBERRY TRUFFLE BROWNIES



Raspberry Truffle Brownies image

Categories     Chocolate     Dessert     Bake     Family Reunion     Poker/Game Night     Party     Potluck     Bon Appétit

Yield Makes 12

Number Of Ingredients 11

Nonstick vegetable oil spray
12 tablespoons unsalted butter
4 ounces unsweetened chocolate, chopped
3 large eggs
2 cups sugar
1/3 cup raspberry jam
3 tablespoons black raspberry liqueur (such as Chambord) or other berry liqueur
1 cup all purpose flour
1/4 teaspoon salt
1 cup semisweet chocolate chips
Powdered sugar

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.

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