Raspberry Truffle Brownies

Ingredients

• Dessert

Preparation

1. Ingredients
2. 6 ounces bittersweet chocolate, chopped
3. 1/2 cup butter, cubed
4. 2 eggs
5. 1 cup sugar
6. 1 teaspoon vanilla extract
7. 1 cup all-purpose flour
8. 1/4 teaspoon baking soda
9. 1/4 teaspoon salt
10. 1 cup fresh raspberries


11. FROSTING:
12. 6 ounces bittersweet chocolate, chopped
13. 3/4 cup heavy whipping cream
14. 2 tablespoons seedless raspberry jam
15. 1 teaspoon vanilla extract
16. 12 fresh raspberries
17. Directions
18. 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.
19. 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.
20. 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. Beat on medium speed until soft peaks form.
21. 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.
22. Editor's Note: This recipe was tested in a 1,100-watt microwave.