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Community Recipe
from [batesballard22]
Raspberry Truffle Brownies

Raspberry Truffle Brownies

Taste of Home

  • Yield: 1 serving


  • Dessert



6 ounces bittersweet chocolate, chopped

1/2 cup butter, cubed

2 eggs

1 cup sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh raspberries


6 ounces bittersweet chocolate, chopped

3/4 cup heavy whipping cream

2 tablespoons seedless raspberry jam

1 teaspoon vanilla extract

12 fresh raspberries


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.

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.

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.

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.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

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Raspberry Truffle Brownies Recipe