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Dessert // Raspberry Truffle Brownies


Raspberry-Truffle-Brownie

Being the chocolate lover that I am, I’m so excited about the brownie recipe I get to share with our readers today! Brownies, you say? What’s new about that? Well, take a second look, because these aren’t your ordinary brownies.

This dessert takes the word “brownies” to the next level by incorporating a blend of two rich chocolates in three separate layers for an absolutely exquisite dessert.  We start out with a simple but rich chocolate brownie, and because it’s made with melted bittersweet chocolate, it’s dark and dense. On top is a creamy and smooth truffle layer that has a blend of cream cheese and chocolate flavor with a subtle note of fresh raspberries. The final layer, a drizzle of dark chocolate ganache, adds an elegant finish to these sinful brownies. Garnished with a few bright red raspberries, this is like the crème de la crème of chocolate desserts. And from one chocolate lover to another – it’s so good it’s heavenly!

brownies

Raspberry Truffle Brownies

Recipe adapted from Cooking Classy and Tide and Thyme

Originally from The Curvy Carrot

Makes 16 brownies

You’ll Need:

For the Brownies:

  • 1/2 cup butter, cubed
  • 1 1/4 cup bittersweet chocolate chips
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract

For the Raspberry Truffle Layer:

  • 8 ounces cream cheese, softened
  • 1 cup semisweet chocolate chips
  • 3/4 cup powdered sugar
  • 1/2 cup fresh raspberries

For the Ganache Drizzle:

  • 1/3 cup bittersweet chocolate chips
  • 1 tablespoon milk

Directions:

Brownies:

  1. Preheat oven to 350°F and spray an 8″ square baking pan with cooking spray.
  2. Place butter and chocolate in a microwave-safe bowl and microwave on 50% power for 30-second intervals, stirring gently in between, until melted and smooth. Set aside to cool briefly. 
  3. Meanwhile, in a small bowl, whisk together the flour, espresso powder, baking powder, and salt.
  4. In a separate bowl, whisk the brown sugar and eggs together until combined and smooth. Add the milk and vanilla extract and whisk in until smooth. Gently stir in the melted butter and chocolate until smooth and well combined. Fold in the dry ingredients just until they disappear into the mixture.
  5. Pour the batter into the prepared baking dish and bake in the preheated oven for 30-35 minutes, just until a toothpick inserted into the center of the brownies comes out with a few crumbs but no batter. Allow the brownies to cool completely.

Raspberry Truffle Layer:

  1. In a microwave-safe bowl, microwave the chocolate chips on 50% power for 30-second increments, stirring gently in between each, until completely melted and smooth. Set aside to cool slightly.
  2. Meanwhile, puree or smash the raspberries and strain out the seeds, reserving the remaining juice.
  3. In a stand mixer, beat the cream cheese until lighter in texture, scraping down the bowl as necessary. Add the powdered sugar and raspberry juice and beat in until well-combined and smooth in texture and color, again scraping down the mixing bowl as needed. Add the melted chocolate and beat in until even in color and smooth–the mixture should have a whipped consistency that is much lighter in color than the original melted chocolate.
  4. Spread the truffle layer over the cooled brownies in a flat, even layer, covering the top entirely. Cover the pan tightly with plastic wrap and chill the brownies in the freezer for about 10-15 minutes, just until the truffle layer has set enough to slice.

Ganache Drizzle:

  1. Combine the chocolate chips and milk in a microwave-safe bowl and microwave for 30-second increments on 50% power, stirring gently between intervals, until the chocolate has melted and the mixture is smooth. Transfer to a piping bag fitted with a small round tip or a Ziploc with one tip cut off. Drizzle over the chilled brownies. 

Serve brownies at room temperature with fresh raspberries, if desired. To slice, use a warm, clean knife. Leftover brownies should be refrigerated but brought back to room temperature before serving again.

Tips for success: When making the raspberry truffle layer, make sure that your cream cheese is softened and your chocolate is completely melted so that it turns out perfectly smooth.

Raspberry-Truffle

Are you a chocolate lover? What’s your favorite chocolate dessert? Tell us by leaving a comment below!

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4 Responses to Raspberry Truffle Brownies

  1. Bellenza Bistro February 9, 2013 at 1:55 am #

    I already love brownies PLAIN…so I think I’ll be in heaven with these!!!

  2. Annie @ Annie's Noms February 10, 2013 at 1:01 am #

    Oh my word! These look divine, I need to make them asap!! :)

  3. woumsnino April 9, 2013 at 9:19 pm #

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Trackbacks/Pingbacks

  1. Raspberry Truffle Brownies - February 9, 2013

    [...] it would practically be sinful if I didn’t. You can find the recipe for these brownies at Best Friends for Frosting, where I contribute a dessert post once a month. But before you go check it out, can I inundate you [...]

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