Raspberry Truffle Brownies have a thick and chewy brownie base, chocolate frosting raspberries and chocolate drizzle!
So let’s break these brownies down the layer by a noble layer: first we have our basic brownies fudgy; followed by our raspberry truffle frosting; ends with fresh chocolate and raspberry drizzle! Does that not sound like the dreamiest combo ever?
For the Brownies:
- 1 and 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup unsalted butter, cold and cut into cubes
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 12 ounces semi-sweet chocolate, chopped
For the Raspberry Truffle Frosting:
- 1/3 cup confectioners’ sugar
- 1/3 cup seedless raspberry jam
- 1/8 teaspoon salt
- 8 ounces semi-sweet chocolate, chopped
- (1) 8 ounce block of cream cheese, at room temperature
For the Chocolate Glaze:
- 1 teaspoon canola oil
- 4 ounces semi-sweet chocolate, chopped
- Preheat the oven to 350 degrees (F). Line 9 × 13-inch baking sheet with parchment paper; spray the parchment paper and hit anything with non-stick spray baking and set aside.
- In a medium bowl add flour, salt, and cocoa powder; Shake well to combine and set aside.
- In a large bowl combine chopped chocolate and butter; immerse the bowl over a pot of boiling water and melt, stirring occasionally, until chocolate and butter really melt.
- Remove from heat and carefully remove the bowl on the water. Add sugar and stir well. Add 3 eggs to the chocolate mixture and shake until combined. Add the remaining eggs and shake until combined. Make sure not to over beat the dough here!
- Add the flour mixture to the chocolate mixture. Use a rubber spatula (not shuffle), to gently fold the flour mixture into the chocolate until only a little flour mixture is visible.
- Pour the mixture into a prepared and smooth pan. Bake in the center of the oven for 30 minutes, turn the pan halfway through baking time, or until a toothpick is inserted into the center of the brownies out with a few wet crumbs attached to it. Cool it completely in the pan, then lift them from the pan using parchment paper. Spread raspberry truffle frosting evenly over brownies, then drizzle with chocolate glaze. Chill for at least 30 minutes before cutting.
- Cut the boxes and sprinkle with fresh Raspberry just before serving, if desired.
For Raspberry Truffle Frosting:
- Place chopped chocolates in a microwave bowl safely and melt in the microwave, gradually second 15, stirring between each one, until smooth.
- Set sideways to cool (this only has to take a few minutes). In a bowl of standing mixer equipped with attachment paddles, or in a large bowl using a handheld electric mixer, shake cream cheese at medium to smooth speeds.
- Reducing low speed; Add confectioners’ sugar and beat it smooth. Add raspberry jam and cool the chocolate and beat it smooth. Spreading frosting over cooled brownies.
For Chocolate Glaze:
- Place chopped chocolates and rapeseed oil in a microwave bowl safely and melt in the microwave, secondly 15, stirring between each one, until smooth.
- Cool for a few minutes, then drizzle more frosting.
- Cool brownies for at least 30 minutes before cutting.