Fudgy Raspberry Truffle Brownies
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This recipe is based on one from Country Woman Magazine in their Jan/Feb 1994 issue, which was a first-place winner, submitted by Leslie Kniel from Mahomet, Illinois.
It makes an 8×8 pan, so you can cut fewer large brownies, or more small brownies. Given how rich the chocolate and raspberry topping is, I usually opt for cutting the pan into twelve smaller brownies.
PrintFudgy Raspberry Truffle Brownies
These chewy, fudgy brownies are rich and delicious–a small square will satisfy even the biggest chocoholic!
- Prep Time: 15 minutes
- Cook Time: 30-35 Minutes
- Total Time: 0 hours
- Yield: 9-12 Brownies
- Category: Dessert
- Method: Baking
Ingredients
1/2 Cup Salted Butter
1-1/4 Cup Semisweet Chocolate Chips
2 Large Eggs
3/4 Cup Packed Brown Sugar
1/2 Teaspoon Baking Powder
3/4 Cup All-Purpose Flour
Topping:
1 Cup Semisweet Chocolate Chips
8 Ounce Package Cream Cheese, Softened
1/4 Cup Confectioner’s Sugar
1/2 Cup Raspberry Jam
Drizzle:
1/4 Cup Semisweet Chocolate Chips
1 Teaspoon Vegetable Shortening
Instructions
Preheat oven to 350 degrees.
In a large saucepan over low heat, melt together the butter and chocolate chips. Cool slightly.
In a large bowl, beat the eggs and brown sugar. Beat in melted chocolate.
Combine the flour and baking powder, and stir into the chocolate mixture.
Pour into a greased 8×8 or 9×9 baking pan, nd bake 30-35 minutes.
To make the topping, Melt the chocolate chips and let cool. In a mixing bowl, beat cream cheese until fluffy, then add confectioner’s sugar and jam. Stir in the cooled chocolate.
Spread the topping over the cooled brownies.
To make the drizzle, melt the chocolate and shortening together, and drizzle over the brownies.
Store in the refrigerator.
Notes
I like to use Bonne Maman jams and preserves, but you can use whatever brand you prefer.
