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