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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownie:
Foil Baking Cups
Cooking Spray
1 (20 oz pkg) Ghirardelli Double Chocolate Brownie Mix
1/3 cup water
1/3 cup canola oil
1 large egg
Preheat oven to 325. Set up 12-15 foil baking cups on a jelly roll baking pan lined with foil. Spray each cup with Pam. In a medium bowl, add brownie mix and next 3 ingredients as directed on the box. Fill each foil cup 1/2 full with brownie mixture. Bake for 35 – 40 minutes. Remove pan from oven and cool completely – about an hour. Remove foil cups from around brownies and set on baking sheet lined with wax paper. Set aside.
Raspberry Truffle Filling:
1 cup semi-sweet chocolate chips
1 (8 oz) pkg. cream cheese, softened
1/3 cup confectioners sugar
1 cup of frozen raspberries, thawed and drained
Using a microwave safe bowl, melt chocolate until smooth. Set aside. In a medium bowl, beat softened cream cheese and powdered sugar until creamy. Add raspberries and beat until fluffy. Filling will have tiny lumps from the raspberries. Add the melted chocolate and beat until all the chocolate has been incorporated. Top each brownie with a generous layer of the truffle filling. Spread just to the edges keeping the heart shape. Refrigerate.
Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Combine Chocolate chips and cream in a microwave safe bowl. Microwave on high for 1 minute, and remove. Stir until cream has been mixed in thoroughly.
Spoon ganache over each chilled brownie. Spread ganache to outer edges making sure that your icing layer covers all of the truffle filling. Set aside so ganache can set up. The layer should be smooth and glossy. You can refrigerate them, just remember to take them out of the refrigerator 30 minutes before serving so the brownies can come to room temperature. Add sugared raspberries for garnish at this time.
Sugared Raspberry Garnish: On a separate tray lined with wax paper, sprinkle a generous layer of sugar. Set aside. Next, gently wash and pat dry some fresh whole raspberries. While drying, whisk 1 egg white until foamy. With a pastry brush, gently brush the egg whites onto the dry fresh berries. Place on sugar layer tray. Repeat until all of the raspberries are now on the sugared tray. Sprinkle more sugar liberally over each raspberry. Set aside to dry for 30 minutes. Roll the berries in the sugar to get a nice even coating. They may need to dry a while longer. Once the sugar has dried onto the berries, they can be used to garnish the truffle brownies. Do not refrigerate the sugared berries as they will sweat and become soft.
*You can use a muffin pan or a regular 13x9 baking pan so these can be made for any occasion!
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RASPBERRY TRUFFLE BROWNIE
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownie:
Foil Baking Cups
Cooking Spray
1 (20 oz pkg) Ghirardelli Double Chocolate Brownie Mix
1/3 cup water
1/3 cup canola oil
1 large egg
Preheat oven to 325. Set up 12-15 foil baking cups on a jelly roll baking pan lined with foil. Spray each cup with Pam. In a medium bowl, add brownie mix and next 3 ingredients as directed on the box. Fill each foil cup 1/2 full with brownie mixture. Bake for 35 – 40 minutes. Remove pan from oven and cool completely – about an hour. Remove foil cups from around brownies and set on baking sheet lined with wax paper. Set aside.
Raspberry Truffle Filling:
1 cup semi-sweet chocolate chips
1 (8 oz) pkg. cream cheese, softened
1/3 cup confectioners sugar
1 cup of frozen raspberries, thawed and drained
Using a microwave safe bowl, melt chocolate until smooth. Set aside. In a medium bowl, beat softened cream cheese and powdered sugar until creamy. Add raspberries and beat until fluffy. Filling will have tiny lumps from the raspberries. Add the melted chocolate and beat until all the chocolate has been incorporated. Top each brownie with a generous layer of the truffle filling. Spread just to the edges keeping the heart shape. Refrigerate.
Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Combine Chocolate chips and cream in a microwave safe bowl. Microwave on high for 1 minute, and remove. Stir until cream has been mixed in thoroughly.
Spoon ganache over each chilled brownie. Spread ganache to outer edges making sure that your icing layer covers all of the truffle filling. Set aside so ganache can set up. The layer should be smooth and glossy. You can refrigerate them, just remember to take them out of the refrigerator 30 minutes before serving so the brownies can come to room temperature. Add sugared raspberries for garnish at this time.
Sugared Raspberry Garnish: On a separate tray lined with wax paper, sprinkle a generous layer of sugar. Set aside. Next, gently wash and pat dry some fresh whole raspberries. While drying, whisk 1 egg white until foamy. With a pastry brush, gently brush the egg whites onto the dry fresh berries. Place on sugar layer tray. Repeat until all of the raspberries are now on the sugared tray. Sprinkle more sugar liberally over each raspberry. Set aside to dry for 30 minutes. Roll the berries in the sugar to get a nice even coating. They may need to dry a while longer. Once the sugar has dried onto the berries, they can be used to garnish the truffle brownies. Do not refrigerate the sugared berries as they will sweat and become soft.
*You can use a muffin pan or a regular 13x9 baking pan so these can be made for any occasion!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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