Raspberry Truffle Brownies

Raspberry Truffle Brownies

Raspberry Truffle Brownies feature a thick and chewy brownie base, chocolate raspberry frosting, and a chocolate drizzle!

Ingredients

For the Brownies:

• 1 and 1/4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 12 ounces semi-sweet chocolate, chopped
• 1 cup unsalted butter, cold and cut into cubes
• 2 cups granulated sugar
• 5 large eggs, at room temperature

For the Raspberry Truffle Frosting:

• 8 ounces semi-sweet chocolate, chopped
• (1) 8 ounce block of cream cheese, at room temperature
• 1/3 cup confectioners' sugar
• 1/3 cup seedless raspberry jam
• 1/8 teaspoon salt

For the Chocolate Glaze:

• 4 ounces semi-sweet chocolate, chopped
• 1 teaspoon canola oil

Instructions

For the Brownies:

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

For the Raspberry Truffle Frosting:

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.

For the Chocolate Glaze:

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.