Truffle Raspberry Brownies Recipes

RASPBERRY TRUFFLE BROWNIES

Steps:

• Preheat oven to 350 degrees (F). Line a 9×13-inch baking pan with parchment paper; spray parchment paper and any exposed pan with non-stick baking spray and set aside.
• In a medium bowl add the flour, salt, and cocoa powder; whisk well to combine and set aside.
• In a large bowl combine the chopped chocolate and butter; set the bowl over a saucepan of simmering water and melt, stirring occasionally, until the chocolate and butter are completely melted.
• Remove from heat and carefully remove the bowl from on top of the water. Add the sugar and whisk smooth. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Be sure not to over beat the batter here!
• Add the flour mixture into the chocolate mixture. Use a rubber spatula (not a whisk), to gently fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
• Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Cool completely in the pan, then lift them out of the pan using the parchment paper. Spread raspberry truffle frosting evenly over the brownies, then drizzle with the chocolate glaze. Chill for at least 30 minutes before cutting.
• Cut into squares and top with fresh raspberries right before serving, if desired.
• Place the chopped chocolate in a microwave safe bowl and melt in the microwave, in 15 second increments, stirring in between each, until smooth. Set aside to cool (this should only take a few minutes). In the bowl of stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on medium-speed until smooth. Reduce the speed to low; add in the confectioners' sugar and beat smooth. Add in the raspberry jam and cooled chocolate and beat smooth. Spread frosting over cooled brownies.
• Place the chopped chocolate and canola oil in a microwave safe bowl and melt in the microwave, in 15 second increments, stirring in between each, until smooth. Cool for a few minutes, then drizzle over the frosting. Chill brownies for at least 30 minutes before cutting.

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. 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.

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 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.

CHOCOLATE-COVERED RASPBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease parchment.
• Make the brownies: Melt butter in a small saucepan over medium-low heat; once melted, stir in the chocolate chips. Stir until the chocolate is completely melted and mixture is smooth; set aside and allow the mixture to cool to room temperature.
• Whisk flour, cocoa powder, salt, and baking powder together in a medium mixing bowl; set aside.
• Combine sugar and eggs in a large mixing bowl; beat with an electric mixer at medium speed until pale and fluffy. Mix in vanilla. Mix in the cooled, melted chocolate, adding it to the bowl in a slow, steady stream. Mix in the dry ingredients in increments, at low speed, until just combined. Finish incorporating the batter by hand with a rubber spatula if necessary. Scrape the batter into prepared pan.
• Bake in the preheated oven until brownies begin to pull away from the sides of pan and a toothpick inserted into the center of the brownies tests clean, 30 to 35 minutes. Place the pan on a wire rack and allow brownies to cool completely, 30 to 40 minutes.
• To prepare the topping, spread the raspberry jam evenly over the brownies in the pan, spreading right to the edge. Arrange the whole raspberries in a single layer over the jam.
• Place the chocolate chips in a medium, heat-proof mixing bowl. Warm heavy cream and butter in a small saucepan over medium heat, stirring occasionally. When the butter melts and the cream begins steaming and bubbling at the edges, pour the hot cream mixture over the chocolate. Let stand for 3 to 5 minutes to allow chocolate to melt; add salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until chocolate is set, about 30 minutes.
• Carefully pull the brownies from the pan using parchment paper overhang; place on a cutting board and carefully peel the parchment paper from the sides. Slice into 9 squares and serve.

RASPBERRY TRUFFLE BROWNIES

Steps:

• Preheat oven to 325.
• Combine flour and baking powder in small bowl.
• Melt chocolate and butter in saucepan until smooth.
• Cool slightly.
• Beat sugar and eggs until fluffy.
• Add chocolate and dissolved coffee.
• Stir in flour.
• Spread into greased 9"x9" pan and bake 30-35 minutes.
• Remove from oven and cool.
• For topping: melt chocolate and cool slightly.
• Beat cream cheese until fluffy, add sugar, preserves, and chocolate.
• Spread topping over cooled brownies.
• For glaze: melt chocolate and shortening together.
• Drizzle warm over brownies.
• Refrigerate for 2 hours.

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.

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.