CHOCOLATE-COVERED RASPBERRY BROWNIES
These intensely rich brownie bars are not for the faint of appetite. Each brownie bears a fruity layer of raspberry jam and fresh raspberries that's covered with a truffle-like blanket of chocolate ganache over top. In other words, they're decadence incarnate. If raspberries aren't your favorite, you can always substitute strawberry jam and fresh strawberries--but you'll want to slice them in half rather than leaving them whole. If desired, garnish with a drizzle of melted white chocolate.
Provided by Darcy Lenz
Time 1h30m
Yield 9
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease parchment.
- Make the brownies: Melt butter in a small saucepan over medium-low heat; once melted, stir in the chocolate chips. Stir until the chocolate is completely melted and mixture is smooth; set aside and allow the mixture to cool to room temperature.
- Whisk flour, cocoa powder, salt, and baking powder together in a medium mixing bowl; set aside.
- Combine sugar and eggs in a large mixing bowl; beat with an electric mixer at medium speed until pale and fluffy. Mix in vanilla. Mix in the cooled, melted chocolate, adding it to the bowl in a slow, steady stream. Mix in the dry ingredients in increments, at low speed, until just combined. Finish incorporating the batter by hand with a rubber spatula if necessary. Scrape the batter into prepared pan.
- Bake in the preheated oven until brownies begin to pull away from the sides of pan and a toothpick inserted into the center of the brownies tests clean, 30 to 35 minutes. Place the pan on a wire rack and allow brownies to cool completely, 30 to 40 minutes.
- To prepare the topping, spread the raspberry jam evenly over the brownies in the pan, spreading right to the edge. Arrange the whole raspberries in a single layer over the jam.
- Place the chocolate chips in a medium, heat-proof mixing bowl. Warm heavy cream and butter in a small saucepan over medium heat, stirring occasionally. When the butter melts and the cream begins steaming and bubbling at the edges, pour the hot cream mixture over the chocolate. Let stand for 3 to 5 minutes to allow chocolate to melt; add salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until chocolate is set, about 30 minutes.
- Carefully pull the brownies from the pan using parchment paper overhang; place on a cutting board and carefully peel the parchment paper from the sides. Slice into 9 squares and serve.
Nutrition Facts : Calories 633.5 calories, Carbohydrate 76.9 g, Cholesterol 111.5 mg, Fat 38.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 23.1 g, Sodium 211.6 mg, Sugar 60.2 g
RASPBERRY TRUFFLE BROWNIES
On the outside, these look like traditional brownies. When people bite in, though, are they surprised! It's almost like eating a rich filled chocolate candy. My husband and I are both teachers. We have two children, 7 and 3.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Dissolve coffee granules in water; add to egg mixture. Beat in chocolate until well blended. Combine flour and baking powder; stir into chocolate mixture just until blended., Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool on a wire rack. , For filling, in a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in jam; stir in melted chocolate. Spread over cooled brownies. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator.
Nutrition Facts : Calories 171 calories, Fat 10g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 68mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY TRUFFLE BROWNIES
Categories Chocolate Dessert Bake Family Reunion Poker/Game Night Party Potluck Bon Appétit
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.
- Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room temperature.) Dust brownie with powdered sugar. Cut into 12 wedges and serve.
EASY CHOCOLATE-RASPBERRY TRUFFLE BROWNIES
How easy are these chocolate-raspberry truffle brownies? Well, you only need three ingredients to put them together. That's pretty easy, right?
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 16 servings
Number Of Ingredients 3
Steps:
- Prepare brownie batter as directed on package for fudgy brownies; spread half onto bottom of 8-inch square pan sprayed with cooking spray.
- Arrange cookies over batter in pan, overlapping as necessary to form single layer. Cover with remaining batter.
- Bake as directed on pan for fudgy brownies except add 3 min. to the suggested baking time. Cool completely.
- Melt semi-sweet chocolate as directed on package; pour over brownie. Let stand until chocolate is firm before cutting brownie to serve.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 27 g, Protein 2 g
TRUFFLE BROWNIES
A layer of glossy ganache gives these brownies an air of sophistication (but kids will still clamor for a slice).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
- Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a separate bowl; set aside.
- Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
- Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
- Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
- Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.
BEST EVER CHOCOLATE RASPBERRY BROWNIES
Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 50m
Yield Cuts into 15 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
- Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 389 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
More about "easy chocolate raspberry truffle brownies recipes"
RASPBERRY TRUFFLE BROWNIES - COOKING CLASSY
From cookingclassy.com
Cuisine AmericanTotal Time 50 minsCategory DessertCalories 490 per serving
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder, salt and cinnamon, set aside. Melt butter along with 1 1/4 cups bittersweet chocolate chips in a microwave safe bowl in 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 combine. Pour mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Bake in preheated oven for about 35 minutes, until toothpick inserted into 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% powder 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, about 2 minutes. Mix in raspberry jam, powdered sugar and raspberry extract. Pour melted chocolate chips into 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 - 20 minutes to allow truffle filling to set slightly (truffle filling won't ever set fully, mine was still soft and slightly runny but set enough to cut into squares after 15 minutes of freezing. Chill longer to further set if desired).
RASPBERRY CHOCOLATE BROWNIES (QUICK AND EASY)
From sweetestmenu.com
RASPBERRY TRUFFLE BROWNIES - BAKER BY NATURE
From bakerbynature.com
CHOCOLATE AND RASPBERRY BROWNIE BARS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RASPBERRY TRUFFLE BROWNIES | THE KITCHEN IS MY PLAYGROUND
From thekitchenismyplayground.com
RASPBERRY CHOCOLATE TRUFFLES | VEGAN GLUTEN FREE RECIPE
From spabettie.com
VEGAN RASPBERRY AND COCONUT TRUFFLES - VEGGIE FUN KITCHEN
From veggiefunkitchen.com
WHAT IS A CHOCOLATE TRUFFLE? HISTORY, TYPES, AND RECIPES
From chocolatetales.ca
RASPBERRY BROWNIES - JUST SO TASTY
From justsotasty.com
RASPBERRY TRUFFLE BROWNIES RECIPE | RECIPES.NET
From recipes.net
RASPBERRY TRUFFLE BROWNIES | MCCORMICK GOURMET
From mccormick.com
CHOCOLATE RASPBERRY TRUFFLES - MOMSDISH
From momsdish.com
HOW TO MAKE CHOCOLATE-COVERED BERRY BROWNIES
From allrecipes.com
EASY RASPBERRY BROWNIES RECIPE | WAITROSE & PARTNERS
From waitrose.com
EASY CHOCOLATE RASPBERRY COOKIE TRUFFLES | MCCORMICK
From mccormick.com
EASY HOMEMADE CHOCOLATE TRUFFLES RECIPE – SUGAR GEEK SHOW
From sugargeekshow.com
RASPBERRY BROWNIES RECIPE - FORKS OVER KNIVES
From forksoverknives.com
CHOCOLATE RASPBERRY TRUFFLES: EASY CANDY RECIPE
From thatrecipe.com
CHOCOLATE RASPBERRY GANACHE FILLING RECIPE RECIPES
From laurent490.dixiesewing.com
CHOCOLATE RASPBERRY TRUFFLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love