Raspberry Truffle Brownies are decadent and completely heavenly! A fudgy chocolate brownie with whipped raspberry truffle frosting and melted chocolate drizzled on top.
Every time that I think I’ve found my true love in a brownie, another comes along. It’s a problem. I just can’t be monogamous when it comes to brownies.
This recipe comes from an old cookbook of mine that some women in my church put together years ago. It’s one of my favorite cookbooks because so many of these women are fantastic cooks, and shared awesome recipes! Whenever I’m wanting some new recipe inspiration, it’s one of the first I turn to.
The other day I came across these Raspberry Truffle Brownies and just reading them name alone made me start drooling. I knew I had to try them, and they were every bit as amazing as I could have hoped. Thanks Amy Williams for letting me share your recipe!
These start with a truly “fudgy” brownie base. The 1.5 cups of melted chocolate chips inside the batter help make that happen. Next they’re topped with a decadent raspberry and chocolate truffle filling.
It’s made light and fluffy from whipped cream cheese, powdered sugar and more melted chocolate. It has a hint of raspberry from the seedless raspberry jam added to it. And if those two layers were not enough, a simple chocolate glaze is drizzled over the top of the brownies.
Hello gorgeous! Just like most of my brownie recipes, they taste great on day 2 if you want to make them a day in advance. Store them, covered, in the fridge.
A few tips for perfect brownies:
Use high-quality chocolate chips!
These brownies call for a total of 2 ¾ cups semi-sweet chocolate chips, all of which are melted in a saucepan. If you buy cheap chocolate chips (like store-brand) they wont melt easily. I usually use Nestle Toll House or Ghirardelli brand chocolate chips.
Cool the brownies.
Make sure the brownies are completely cool before topping them with the truffle filling, otherwise the filling will melt and be too soft and runny. I usually wait until the brownies are completely cool before I even start making the truffle layer.
Allow to set before serving.
Keep the brownies in the fridge for at least 2 hours before serving. This will help the truffle layer to set up, making them easier to cut and serve. (However, don’t expect the truffle layer to get hard. The texture will still be softer and fluffy. YUM!)
Consider trying some of my other favorite brownie recipes:
- Raspberry Truffle Brownies
- Reese’s Peanut Butter Brownies
- Caramel Poke Rocky Road Brownies
- Mississippi Mud Brownies
Raspberry Truffle Brownies
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable shortening
- Preheat oven to 350 degrees F.
- Add chocolate chips and butter to a heavy saucepan over low heat. Stir constantly until melted and smooth. Remove from heat to cool slightly.
- In a mixing bowl beat to gather the brown sugar and eggs until well combined.
- Add melted chocolate mixture and vanilla and mix. Add flour and baking powder and mix.
- Spread batter evenly into the bottom of a lightly greased 8’’ or 9’’ square pan.
- Bake for 28-35 minutes, or until a toothpick inserted into the center of the brownies comes out with few moist crumbs. Don’t overcook them or they won't be “fudgy”.
- Melt chocolate in a heavy saucepan over low heat, stirring constantly. (Just use the same saucepan you used for the melted chocolate in the brownies). Set aside to cool slightly.
- In a mixing bowl, beat cream cheese until fluffy.
- Add powdered sugar and raspberry jam and mix well.
- Add melted chocolate and mix until blended. Spread evenly over fully cooled brownies.
- Melt chocolate chips and shortening over low heat, stirring constantly.
- Pour mixture into a ziplock bag, seal it, and just barely snip off one of the corners on the bottom of the bag.
- Drizzle chocolate over the truffle layer on the brownies. Chill brownies at least 2 hours before cutting.
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