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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
6 (1 oz) squares bittersweet chocolate, chopped
1/2 cup butter, cubed
2 eggs
1 cup sugar
1 tsp vanilla extract
1 cup flour
1/4 tsp baking soda
1/4 tsp salt
1 cup fresh raspberries
Frosting:
6 (1 oz) squares bittersweet chocolate, chopped
3/4 cup heavy whipping cream
2 tbsp seedless raspberry jam
1 tsp vanilla extract
12 fresh raspberries
In a microwave-safe bowl, 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 until combined. Gently fold in raspberries.
Spread into a greased 9 inch square baking pan. Bake at 350 degrees 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 percent 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.
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RASPBERRY TRUFFLE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
6 (1 oz) squares bittersweet chocolate, chopped
1/2 cup butter, cubed
2 eggs
1 cup sugar
1 tsp vanilla extract
1 cup flour
1/4 tsp baking soda
1/4 tsp salt
1 cup fresh raspberries
Frosting:
6 (1 oz) squares bittersweet chocolate, chopped
3/4 cup heavy whipping cream
2 tbsp seedless raspberry jam
1 tsp vanilla extract
12 fresh raspberries
In a microwave-safe bowl, 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 until combined. Gently fold in raspberries.
Spread into a greased 9 inch square baking pan. Bake at 350 degrees 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 percent 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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