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Raspberry Truffle Brownies

Submitted by: | Source: Awful Annie's Restaurant

Raspberry Truffle Brownies

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2011-02-28 Other
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A soft, fudgy, decadent brownie cake topped with a thick and creamy raspberry chocolate frosting. The pairing of raspberry and chocolate is fantastic and a perfect combination for that special some one on Valentine's Day! You won't regret trying out this recipe!

  • Servings: 2 dozen brownies
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour

Ingredients:

Cake:
1 cup Butter
2½ cup Semisweet Chocolate Chips
4 Eggs
1½ cup Packed Brown Sugar
2 tsp Instant Espresso Crystals
4 Tbsp Water
1½ tsp Baking Powder
1½ cup All Purpose Flour
Filling:
2 cup Semisweet Chocolate Chips
16 oz Cream Cheese, softened
½ cup Powdered Sugar
¾ cup Raspberry Jam
Glaze:
½ cup Semisweet Chocolate Chips
2 tsp Crisco Shortening

Directions:

1. Heat oven 350°F. In heavy saucepan, melt butter and chocolate chips over low heat. Cool slightly. In large bowl, beat eggs and brown sugar. Dissolve espresso crystals in water, add to egg mixture with melted chocolate. Mix well. Combine baking powder and flour, stir into chocolate mixture. Spread into greased 13x9-inch pan. Bake 30 to 35 minutes (do not over bake, as they will set up as they cool). Cool.

2. For filling, melt chocolate chips, cool. In mixing bowl, beat cream cheese until fluffy; add powdered sugar and jam. Stir in melted chocolate and spread evenly overly cooled brownies.

3. For glaze, melt chocolate chips and shortening. Drizzle over filling and spread with back of spoon. Serve with whipped cream and vanilla ice cream topped with fresh raspberries.