Rich dark and delectable chocolate scratch-made brownies with a layer of creamy raspberry truffle topping. These are SUPER rich! A small square goes a long way.
RASPBERRY TRUFFLE BROWNIES
BROWNIES
1/2 cup butter
1 1/4 cup semi-sweet chocolate chips
2 LARGE eggs
3/4 cup packed light brown sugar
1 teaspoon espresso powder or instant coffee crystals
2 tablespoons water
3/4 cup AP flour
1/2 teaspoon baking powder
- In a heavy saucepan, melt the butter and chocolate chips over low heat until melted and blended well. Cool 15 minutes.
- Dissolve the coffee crystals in the water. Set aside.
- In a large bowl, beat the eggs and brown sugar together until blended.
- Add coffee mixture and melted chocolate mixture to the egg mixture, mixing well.
- Sift together the baking powder and flour into the chocolate mixture, mixing until incorporated.
- Spread batter into a well greased 9×9-inch or 8×8-inch baking pan.
- Bake at 350℉ 30 to 35 minutes until the brownies are set.
- Cool completely.
RASPBERRY TRUFFLE FILLING
1 cup semi-sweet chocolate chips
8 ounces package cream cheese, softened
1/4 cup powdered sugar
1/3 cup seedless red raspberry jam
- In a heavy saucepan over low heat, melt chocolate chips. Cool 30 minutes.
- In a mixing bowl, beat softened cream cheese 1 to 2 minutes until fluffy.
- Add powdered sugar and raspberry jam, beating until JUST combined.
- Stir in melted chocolate until well combined.
- Spread filling evenly over the cooled brownies.
CHOCOLATE DRIZZLE
1/8 cup semi-sweet chocolate chips
1/2 teaspoon shortening
- Place chocolate chips and shortening in a small zip-top plastic bag.
- Seal the bag and set the bag in a bowl of warm water to soften the chocolate.
- Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
- Snip a very small hole in the corner of the plastic bag.
- Drizzle chocolate over the truffle filling.
NOTE: These are extremely rich so I usually skip the drizzle unless I’m taking them to an event.
- Chill brownies before cutting.
- Cut into small 1 inch squares to serve.
- Store brownies in the refrigerator.