Raspberry Truffle Brownies II

This is such a sophisticated dessert! Each rich, fudge-like brownie is bursting with fresh, plump red raspberries and topped with a dreamy, bittersweet ganache. It's true perfection for chocolate lovers of all ages!


12 servings

Brownie Ingredients

6 ounces bittersweet chocolate, chopped
1/2 cup butter, cubed
2 eggs
1 cup granulated (white) sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries

Frosting Ingredients

6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream
2 tablespoons seedless raspberry jam
1 teaspoon vanilla extract
12 fresh raspberries


Preheat the oven to 350°F (177°C). Grease a 9-inch square baking pan with Pan Release, shortening or baking spray with flour.

In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine the flour, baking soda and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries. Spread into prepared square baking pan.

Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire cooling rack.

For frosting, in a microwave-safe bowl, combine the chocolate, cream and jam. Microwave at 50% power for 2 to 3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir for 3 to 5 minutes. Beat on medium speed until soft peaks form.

Cut a small hole in a corner of a heavy-duty resealable plastic bag; insert #825 star tip. Fill with 1/2 cup frosting. Spread remaining frosting over brownies. Cut into 12 bars. Pipe a chocolate rosette in the center of each brownie; top with a raspberry. Cover and refrigerate for 30 minutes or until frosting is set.

Estimated Time

Preparation Time: 30 minutes
Cool Time: 30 minutes
Bake Time: 25 minutes
Chill Time: 30 minutes


Refrigerate leftovers.

Nutritional Information

Amount per serving: 273 calories, 16 g fat (9 g saturated fat), 76 mg cholesterol, 169 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map