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Raspberry Truffle Brownies
Recipe By : Best-ever Brownies
Serving Size : 12 Preparation Time :1:15
Categories : Brownies
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons margarine -- cut into pieces
6 ounces chocolate -- finely chopped
1 cup granulated sugar
2 large eggs -- room temperature
1 teaspoon vanilla extract
1/2 cup red raspberries, frozen -- thawed and drained
3/4 cup heavy whipping cream
6 ounces chocolate -- chopped
2 tablespoons preserves, seedless red raspberry
12 each raspberries
BROWNIE:
Preheat oven to 350 degrees F. Lightly butter and flour a 9-inch
square pan.
Sift together flour, baking soda and salt. Set aside. Place 6
ounces chocolate and margarine in a medium bowl. Melt together in
microwave, stirring to combine. Let cool 10 minutes until tepid.
In a medium bowl, whisk together sugar and eggs, just until blended.
Add chocolate mixture and vanilla, whisking to combine. Using a wooden
spoon, blend in flour mixture, just until blended. Carefully fold in
raspberries.
Spread batter into prepared pan and bake 25-30 minutes until tester
inserted in the center comes out with a moist crumb. Let cool completely
on a wire rack.
FROSTING:
Place chocolate and preserves in medium metal or glass bowl. ln a
small saucepan, bring heavy cream to a low simmer. Pour over chocolate and
preserves. Let stand 1 minute, then stir to melt chocolate completely.
Place bowl in a larger bowl that has been filled with ice. Whisk
periodically, until frosting has thickened to spreading consistency (soft
peaks will form when lifted with spatula).
Spoon 1/2 cup frosting into a pastry tube fitted with star tip; set
aside. Spread remaining frosting evenly onto brownies. Cut brownies into
12 squares. Pipe each brownie with a rosette of frosting. Top each
rosette with a fresh raspberrry. Refrigerate until firm, approximately 30
minutes. Store covered in refrigerator.
Freezes well.
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