Raspberry Truffle Brownies |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is such a sophisticated dessert!, rhapsodizes Agnes Ward in Stratford, Ontario. Each rich, fudge-like brownie is bursting with fresh, plump red raspberries and topped with a dreamy, bittersweet ganache. Itâs true perfection for chocolate lovers of all ages! Ingredients:
6 ounces bittersweet chocolate, chopped |
1/2 cup butter, cubed |
2 eggs |
1 cup sugar |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup fresh raspberries |
frosting: |
6 ounces bittersweet chocolate, chopped |
3/4 cup heavy whipping cream |
2 tablespoons seedless raspberry jam |
1 teaspoon vanilla extract |
12 fresh raspberries |
Directions:
1. In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine the flour, baking soda and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries.
2. Spread into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
3. For frosting, in a microwave-safe bowl, combine the chocolate, cream and jam. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir for 3-5 minutes. With a hand mixer, beat on medium speed until soft peaks form.
4. 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 for 30 minutes or until frosting is set. Refrigerate leftovers. Yield: 1 dozen.
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