Raspberry Truffle Brownies

Three layers of chocolate and raspberry in every bite. A fudgy brownie base, a whipped cream cheese filling swirled with seedless raspberry jam, and a shiny chocolate drizzle on top.

The brownie layer gets its depth from a teaspoon of instant coffee dissolved in water. You won’t taste coffee, but it amplifies the chocolate flavor the way salt enhances everything savory. Melt the butter and chocolate chips together low and slow, then let the mixture cool before adding eggs or you’ll scramble them.

The filling is where the raspberry comes through. Softened cream cheese beaten until fluffy, folded with confectioners’ sugar, raspberry jam, and another round of melted chocolate. It sets up firm in the fridge, so each square cuts clean with a sharp knife.

Chill the whole pan before cutting. These are meant to be served cold, straight from the refrigerator.

Pro Tips

• Cool the brownie completely before spreading the filling. Warm brownies will melt the cream cheese layer and it won’t set.
• Use seedless raspberry jam. Seeds in the filling create a gritty texture that fights the smooth truffle layer.
• Drizzle the glaze with a fork. Dip a fork in the melted chocolate-shortening mix and wave it back and forth over the pan for thin, even lines.
• Store in the fridge. The cream cheese filling means these must stay cold. They’ll keep up to 5 days covered.

Variations

• Strawberry truffle: Swap raspberry jam for strawberry jam and use white chocolate chips in the filling.
• Peanut butter layer: Replace the jam with creamy peanut butter for a chocolate-peanut butter version.
• Mint chocolate: Skip the jam, add ½ teaspoon peppermint extract to the filling instead.