- 12
- 30 mins
- 55 mins
Ingredients
- FROSTING:
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup butter, cubed
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 6 ounces bittersweet chocolate, chopped
- 3/4 cup heavy whipping cream
- 2 tablespoons seedless raspberry jam
- 1 teaspoon vanilla extract
- 12 fresh raspberries
Preparation
Step 1
Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour, baking soda and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries.
Spread into a greased 9-in.-square baking pan. Bake 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 chocolate, cream and jam. Microwave at 50% power 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir 3-5 minutes. With a hand mixer, 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 30 minutes or until frosting is set. Refrigerate leftovers.
Yield: 1 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Raspberry Truffle Brownies in Simple & Delicious
May/June 2007, p37