How To Make Raspberry Truffle Brownies
Chewy and irresistible raspberry truffle brownies made with decadent brownies topped with a rich and creamy raspberry frosting drizzled with chocolate.
For the brownies:
- ¾cupall-purpose flour
- 1tspcocoa powder
- ½tspbaking powder
- pinchground cinnamon
- ½cupbutter,cut into 1-inch pieces
- 1¼cupsbittersweet chocolate chips
- ¾cuppacked light-brown sugar
- 2large eggs
- 1½tspvanilla extract
For the Truffle Filling:
- 1cupsemi-sweet chocolate chips
- 8ozcream cheese,softened
- ⅓cupseedless raspberry jam
- ¼cuppowdered sugar
- ¾tspraspberry extract
For the Chocolate Ganache:
- ⅓cupsemi-sweet chocolate chips
- 2½tbspheavy cream
Preheat oven to 350 degrees F.
In a mixing bowl, whisk together flour, cocoa powder, baking powder, salt, and cinnamon, set aside.
Melt butter along with 1¼ cups bittersweet chocolate chips in a microwave-safe bowl in the microwave on 50% power in 30-second intervals, stirring after each interval until melted and smooth.
In a separate mixing bowl using a wooden spoon, mix together light-brown sugar and eggs until well blended. Stir in milk and vanilla, then pour in melted chocolate chip mixture and mix until combine.
Slowly add in dry ingredients and mix just until combined. Pour mixture into a buttered 8×8-inch baking dish and spread into an even layer.
Bake in a preheated oven for about 35 minutes until the toothpick inserted into the center doesn’t come out covered in batter.
Remove from oven and allow to cool completely.
Melt 1 cup semi-sweet chocolate chips in a microwave-safe bowl on 50% power in 30-second intervals, stirring after each interval until melted and smooth, set aside to cool slightly.
In a mixing bowl, using an electric hand mixer set on medium speed, whip cream cheese until fluffy for about 2 minutes.
Mix in raspberry jam, powdered sugar, and raspberry extract. Pour melted chocolate chips into the mixture then using a rubber spatula, fold until well combine. Spread mixture over cooled brownies.
Cover baking dish tightly with plastic wrap then place in freezer for 15 to 20 minutes to allow truffle filling to set slightly.
Melt remaining ⅓ cup semi-sweet chocolate chips along with 2 ½ tablespoons of heavy cream in a microwave-safe bowl on 50% power in 30-second intervals, stirring after each interval until melted and smooth.
Pour mixture into a piping bag or Ziploc bag and cut a small tip off corner. Drizzle over top of brownies.
If desired, sprinkle the top lightly with cocoa powder and a tiny bit of cinnamon, then garnish with fresh raspberry and mint leaves.
Store in an airtight container at room temperature.
- Calories: 453.08kcal
- Fat: 27.43g
- Saturated Fat: 16.16g
- Trans Fat: 0.31g
- Monounsaturated Fat: 8.00g
- Polyunsaturated Fat: 1.16g
- Carbohydrates: 53.37g
- Fiber: 2.76g
- Sugar: 41.33g
- Protein: 4.84g
- Cholesterol: 76.59mg
- Sodium: 158.54mg
- Calcium: 73.76mg
- Potassium: 218.99mg
- Iron: 1.96mg
- Vitamin A: 160.96µg
- Vitamin C: 0.87mg
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