RASPBERRY TRUFFLE BROWNIES
Raspberry Truffle Brownies feature a thick and chewy brownie base, chocolate raspberry frosting, and a chocolate drizzle!
Provided by Ashley Manila
Categories Dessert
Time 1h
Number Of Ingredients 14
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.
RASPBERRY TRUFFLE BROWNIES
Categories Chocolate Dessert Bake Family Reunion Poker/Game Night Party Potluck Bon Appétit
Yield Makes 12
Number Of Ingredients 11
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.
RASPBERRY TRUFFLE BROWNIES
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
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.
BEST EVER CHOCOLATE RASPBERRY BROWNIES
Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 50m
Yield Cuts into 15 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
- Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 389 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
RASPBERRY TRUFFLE BROWNIES
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
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
This is another dessert that I brought to the Labor Day BBQ party over the weekened. It was so rich and decadent! It tastes even better if you heat it up in the microwave for a few seconds and serve it with vanilla ice cream or fresh whipped cream! Recipe is courtesy of The Castle Inn Riverside, Wichita, KS.
Provided by Grace Lynn
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 426.1, Fat 22, SaturatedFat 13.2, Cholesterol 83.4, Sodium 74.4, Carbohydrate 59.1, Fiber 2.8, Sugar 45.5, Protein 4.6
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