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Raspberry Truffle Brownies Recipe

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4.8 from 102 reviews

These Raspberry Truffle Brownies combine rich, fudgy chocolate brownies with a creamy raspberry truffle filling and a decadent chocolate drizzle. Perfectly balanced with the hint of coffee to enhance the chocolate flavor, this layered dessert is ideal for special occasions or a luxurious treat.

Ingredients

Scale

For the Brownies:

  • 1/2 cup butter
  • 1 1/4 cups semi-sweet chocolate chips
  • 2 eggs
  • 3/4 cup packed light brown sugar
  • 1 teaspoon instant coffee crystals
  • 2 tablespoons water
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder

For the Raspberry Truffle Filling:

  • 1 cup semi-sweet chocolate chips
  • 1 (8 oz.) package cream cheese, softened
  • 1/4 cup confectioners’ sugar
  • 1/3 cup seedless red raspberry jam

For the Chocolate Drizzle:

  • 1/8 cup semi-sweet chocolate chips
  • 1/2 teaspoon shortening

Instructions

  1. Prepare the Brownies: In a heavy saucepan, melt butter and 1 1/4 cups semi-sweet chocolate chips over low heat until smooth. Allow the mixture to cool slightly, about 15 minutes. In a large bowl, beat eggs and packed light brown sugar until combined. Dissolve the instant coffee crystals in water, then add this coffee mixture along with the melted chocolate mixture to the eggs and sugar. Mix well. In a separate bowl, combine all-purpose flour and baking powder, then stir these dry ingredients into the wet mixture until just incorporated. Pour the batter into a greased 9×9-inch or 8×8-inch baking pan. Bake at 350°F (175°C) for 30 to 35 minutes, or until the brownies are set and a toothpick inserted in the center comes out with moist crumbs. Cool the brownies completely before proceeding.
  2. Prepare the Raspberry Truffle Filling: In a heavy saucepan over low heat, melt 1 cup semi-sweet chocolate chips, then allow to cool for about 30 minutes. Meanwhile, in a mixing bowl, beat the softened cream cheese until fluffy (approximately 1 to 2 minutes). Add the confectioners’ sugar and raspberry jam, beating until just combined. Then, stir in the cooled melted chocolate until the mixture is smooth and well incorporated. Evenly spread the raspberry truffle filling over the cooled brownies.
  3. Prepare the Chocolate Drizzle: Place 1/8 cup semi-sweet chocolate chips and 1/2 teaspoon shortening into a small zip-top plastic bag and seal it. Set the sealed bag in a bowl of warm water to soften the chocolate. Gently knead the bag with your fingers until the chocolate is melted and smooth, returning it to the warm water as needed to maintain a melted state. Snip a very small hole in one corner of the plastic bag, then drizzle the melted chocolate evenly over the raspberry truffle layer. Chill the brownies in the refrigerator before cutting into small 1-inch squares for serving. Store leftover brownies in the refrigerator to maintain freshness.

Notes

  • The brownies are rich and dense, so small 1-inch squares are recommended for serving.
  • Use seedless raspberry jam for a smooth filling texture without seeds.
  • Ensure the chocolate is not overheated while melting to avoid seizing.
  • Chilling the brownies after assembly helps the layers set and makes cutting easier.
  • You can substitute semi-sweet chocolate chips with dark chocolate chips for a more intense chocolate flavor.

Keywords: raspberry truffle brownies, chocolate brownies, raspberry filling, chocolate drizzle, layered brownies, fudgy brownies

Find it online: https://cheframi.com/raspberry-truffle-brownies-recipe/