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Truffle Raspberry Brownies

"This is such a sophisticated dessert!," rhapsodizes Agnes Ward in Stratford, Ontario. "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!"
  • Total Time
    Prep: 30 min. Bake: 25 min. + chilling
  • Makes
    1 dozen

Ingredients

  • 6 ounces bittersweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • FROSTING:
  • 6 ounces bittersweet chocolate, chopped
  • 3/4 cup heavy whipping cream
  • 2 tablespoons seedless raspberry jam
  • 1 teaspoon vanilla extract
  • 12 fresh raspberries

Directions

  • Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour, baking soda and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries.
  • Spread into a greased 9-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
  • For frosting, in a microwave-safe bowl, combine chocolate, cream and jam. Microwave at 50% power 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir 3-5 minutes. With a hand mixer, 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 30 minutes or until frosting is set. Refrigerate leftovers.

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