The recipe first appeared in Country Woman magazine in their January/February 1994 issue. It has long been one of my most used "fancy" dessert recipes, it has that pastry chef look about it.
However, it is easy to make as written and even easier if you "cheat" a bit and use a boxed brownie mix for the base, just making the truffle topping from scratch. I do that when I'm making it to serve with other baked goods. If it is going to be the star of the dessert show, I'll make it from scratch. It's rich but oh, so yummy. Everyone raves about it.
I usually bake this in a 9 x 13 pan instead of the called for 9" square pan. If you do this, you will end up with a much thinner layer of truffle on top. It tastes just fine but doesn't have the "wow" factor of the 9" dish. If you double the truffle ingredients, you will once again have that nice, thick truffle layer with the 9 x 13 dish. However, I usually just make the one truffle layer as I find it is rich enough that way.
It comes together quickly if you take your cream cheese out the night before you're going to make it. I prefer making it the day before I'm going to serve it, or at least that morning (keep it refrigerated until serving if possible, especially in hot weather). The truffle topping gets time to become firm and cold, as well as easier to cut into small squares.
Raspberry Truffle Brownies
- 1/2 cup butter, cubed
- 1-1/4 cups semisweet chocolate chips
- 2 eggs
- 3/4 cup brown sugar
- 1 teaspoon instant coffee granules
- 2 tablespoons water
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup (6 ounces) semisweet chocolate chips
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup powdered sugar
- 1/3 cup red raspberry jam
- 1/4 cup semisweet chocolate chips
- 1 teaspoon shortening
Directions:In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Dissolve coffee crystals in water; add to egg mixture. Beat in chocolate until well blended. Combine flour and baking powder; gradually add into chocolate mixture.
Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool completely on a wire rack before adding the truffle filling on top. (If you bake in a 9 x 13 dish, check after 20 to 25 minutes.)
For filling, in a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in jam. Stir in melted chocolate; spread over cooled brownies.
For glaze (optional), in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator. Yield: about 2-1/2 dozen.
This tastes even better made the day ahead and stored (covered) in the refrigerator overnight.