Chocolate Sin Raspberry Truffle Brownies
Submitted by rmgleich
Fudgy brownies layered with a raspberry truffle cream cheese filling and drizzled with chocolate glaze. Three layers of pure indulgence that yield 2 dozen show-stopping bars.
YIELD
2 dozenPREP
55 minCOOK
35 minREADY
3 hrsThree layers. One pan. Total chocolate overload.
The base is a fudgy, coffee-kissed brownie that stays chewy in the center. On top of that goes a raspberry truffle filling made with cream cheese, seedless preserves, and more melted chocolate.
Then you drizzle the whole thing with a glossy semi-sweet glaze and chill until set.
Cut into bars and try not to eat half the pan before anyone else gets to them.
Pro Tips
- Let the brownie layer cool completely before spreading the truffle filling, or the layers will bleed together.
- Use seedless raspberry preserves for the smoothest filling texture.
- A hint of instant coffee in both the brownie and the filling deepens the chocolate flavor without tasting like coffee.
- Chill for at least 2 hours before cutting so the layers hold their shape.
Ingredients
Directions
Brownies: In saucepan over low heat, melt morsels and margarine; cool slightly.
In large mixing bowl, beat sugar and eggs.
Add chocolate mixture and coffee dissolved in water.
Mix well. Stir in baking powder and flour; blend well.
Spread in greased 9 x 9 inch pan.
Bake at 350℉ (180℃) F for 30 to 35 minutes or until toothpick tests clean.
Raspberry Truffle Filling: Melt chocolate with coffee in pan over low heat.
Set aside.
In small mixing bowl, beat softened cream cheese until fluffy; add powdered sugar and preserves.
Beat until fluffy.
Beat in melted chocolate mixture until well blended.
Spread over cooled browned layer.
Glaze: In small saucepan over low heat, melt chocolate and shortening.
Drizzle over truffle layer.
Chill 1 to 2 hours.
Cut into bars.
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