Raspberry Truffle Brownies are decadent and completely heavenly! A fudgy chocolate brownie with whipped raspberry truffle frosting and melted chocolate drizzled on top. 

A chocolate brownie with raspberry truffle frosting and a chocolate glaze.

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.

Don’t ever make me decide between Mississippi mud brownies and mint brownies. Or any of my other brownie recipes. I will just take one of each please (and some fat pants to go with them 😉 ).

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!

A brownie pan filled with Raspberry Truffle Brownies and a chocolate glaze.

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.

An 8x8 pan of Raspberry Truffle Brownies cut into small squares and several pieces missing.

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:

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Raspberry Truffle Brownies are decadent and completely heavenly! A fudgy chocolate brownie with whipped raspberry truffle frosting and melted chocolate drizzled on top. | tastesbetterfromscratch.com
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
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Truffle layer:




  • 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”.

Truffle layer:

  • 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.


Calories: 377kcalCarbohydrates: 38gProtein: 4gFat: 23gSaturated Fat: 13gCholesterol: 53mgSodium: 112mgPotassium: 243mgFiber: 2gSugar: 27gVitamin A: 410IUVitamin C: 0.7mgCalcium: 55mgIron: 2.5mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. This is a great dessert !!!
    I followed the recipe exactly as listed. I did convert the measurements to grams since I like to weigh everything when baking.
    It is has a very rich, chocolaty taste and then the subtle raspberry truffle flavor is apparent.
    It must be eaten at room temperature to appreciate all the flavors. It was a big hit with all my friends! Give it a try, you won’t regret it !

  2. The raspberry truffle brownies look perfect for visiting 8 grandchildren this weekend! What changes are needed to use a 9×13 pan instead of a 9×9?

    1. Hi Susan, you should be totally fine to double the recipe and bake them in a 9×13”! Hope you enjoy them!