These Raspberry Truffle Brownies have a rich brownie base with a dense, but creamy raspberry truffle topping and then finished off with a chocolate drizzle. They’re decadent and divine!
Summer is going way to fast my friends! That’s good and bad. Good because my son Taylor comes home from his mission a week from today (YAY!!!). Bad because it will be August 27th all too soon and I will have to say goodbye for two years to my son Braydon.
So my wish is that this next week goes really fast, and then once Taylor is home time will slow down immensely.
I think Taylor has missed all of my baking more than he has actually missed me so I’m sure I’ll be baking like a crazy lady, making all of his favorites next week. . . I can’t wait!
OK, LET’S TALK BROWNIES NOW!
If you love rich, decadent brownies, then these Raspberry Truffle Brownies are going to become your new BFF.
THESE ARE NO ORDINARY BROWNIES!
They’re rich, decadent and absolutely fabulous! The brownie is fudgy and chewy and the truffle layer is smooth, luscious and kind of just melts in your mouth. These brownies are what dreams are made of, at least my dreams anyway.
CAN I USE OTHER FLAVORS OF JAM?
I haven’t tried using other flavors of jam, but I don’t see any reason why you couldn’t. Raspberry anything is always my favorite, but I’m sure using strawberry or orange jam would be delicious! If you try other flavors let me know and if I do I’ll report back.
CAN I USE MY OWN BROWNIE RECIPE?
If you have a favorite brownie recipe then certainly go ahead and use it. Just remember this recipe is for brownies made in a 9×9-inch pan, so if you use your own recipe and they’re made in a 9×13-inch pan, you’ll want to double the raspberry truffle layer.
I like to top these with a fresh raspberry on top, but it’s not necessary.
These brownies are perfect for summer BBQs, family parties, potlucks or any other reason you can find to make them. You’ll be the talk of any party if you bring a pan of these beauties. I took these several weeks ago to a get together with some friends and they all LOVED them!
- 1/2 cup butter, cubed
- 1 1/4 cups semisweet chocolate chips
- 2 large eggs
- 3/4 cup packed brown sugar
- 2 tablespoons hot water
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup semisweet chocolate chips (I use 1/2 semisweet & 1/2 milk)
- 1 pkg. (8oz) cream cheese, softened
- 1/4 cup powdered sugar
- 1/3 cup seedless red raspberry jam
- 1/4 cup semisweet chocolate chips, melted
In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Add water and mix. Beat in chocolate until well blended. Add flour and baking powder and stir into chocolate mixture just until blended.
Spread in a greased 9x9-inch baking pan. Bake at 350° for 25 to 35 minutes or until brownies test done. Don't overbake! Cool on a wire rack.
In a microwave, melt chocolate chips for 30-45 seconds, stir until smooth and let cool. In a small bowl, beat cream cheese and powdered sugar until smooth. Mix in jam and then stir in melted chocolate. Spread over cooled brownies.
In a microwave, melt chocolate chips, stir until smooth. Drizzle over top of brownies Chill before cutting. Store in the refrigerator.
I like to pour my melted chocolate chips into a small baggie and then snip a hole in the corner of the bag to drizzle on the chocolate.
You can also melt some white chocolate (chips or bar) and drizzle melted white chocolate on top too.
Make sure you don't overbake your brownies! All ovens are different so I would check them around 25 minutes and then go from there.
Recipe Source: Adapted slightly from Taste of Home Bakeshop Favorites Cookbook