April 14, 2021

Truffle and raspberry brownies

Raspberry Truffle Brownies are made with a fudgy brownie base and raspberry truffle frosting!

So decadent!

A must try for anyone who loves the combination of chocolate and raspberries !

Raspberry Brownie Recipe

I bring you truffle and raspberry brownies! I have family coming to town in the late afternoon, so I'm going to be in my favorite role: playing host, cooking meals, and offering everyone a few seconds of dessert. I should probably get dressed, clean my apartment and go shopping at some point...

But first ! Let's dive into these brownies together.

Raspberry Truffle Brownies are made with a thick and chewy brownie base, chocolate raspberry frosting and a chocolate drizzle!

So let's break these brownies down layer by layer: first we have our chewy brownie base, then our raspberry truffle frosting, and finally a drizzle of chocolate and a fresh raspberry! Isn't that the most marvelous combination ever !

Tips and tricks for a successful recipe:

Start with the base of the brownie. The brownies need to bake for 30 minutes and cool completely before being covered in this scrumptious raspberry frosting.

If you're trying to frost warm brownies...you'll have a mess on your hands! I speak knowingly. So if you want to speed up the cooling process, put the brownie tray in the fridge.

Be careful not to overcook the brownies! They shouldn't be runny when you take them out of the oven, but don't be scared if they have a little jiggle in the middle. The brownies will firm up as they cool . Overbaked brownies will not be fudgy.

All three layers in this recipe call for chopped chocolate . I highly recommend using quality chocolate that melts well and tastes good. I love the 70% cocoa bars for this recipe! Whichever brand you choose, be sure to use real chocolate bars, not chocolate chips. You know I love chocolate chips, but not for this recipe! They don't melt well and have an inferior taste.

Bring your cream cheese to room temperature before using it in your frosting recipe. It must be very soft! Otherwise, it will jam when you beat it and leave little bits of cream cheese in the frosting.

Finally, be sure to chill the brownies for at least 30 minutes before carving and serving them. This step allows the frosting and coulis to harden and cut cleanly.

For an even prettier presentation, top each brownie with a raspberry or two just before serving. I can't wait for you to make them! And even more to eat them! Truffle and raspberry brownies for everyone ♥

raspberry-chocolate

Recipe

Ingredients ( one mold 23x33cm)

For the Brownies:

1 and 1/4 cup all-purpose flour
1 teaspoon of salt
2 tablespoons unsweetened cocoa powder
12 ounces semi-sweet chocolate, chopped
1 cup unsalted butter, cold and cut into cubes
2 cups granulated sugar
5 large eggs, at room temperature

For the raspberry truffle glaze:

8 ounces semi-sweet chocolate, chopped
(1) 8-ounce block of cream cheese, at room temperature
1/3 cup icing sugar
1/3 cup seedless raspberry jam
1/8 tsp salt

For the chocolate icing:

4 oz semi-sweet chocolate, chopped
1 teaspoon canola oil

brownies

instructions

For the brownies:

Preheat the oven to 180 degrees (C) . Line a 23×33 cm mold with parchment paper ; spray parchment paper and any exposed pans with nonstick cooking spray and set aside.
In a medium bowl, add the flour, salt and cocoa powder; mix well and set aside.
In a large bowl, combine the chopped chocolate and butter; place bowl over saucepan of simmering water and melt, stirring occasionally, until chocolate and butter are completely melted.
Remove from the heat and carefully remove the bowl from the top of the water. Add the sugar and mix with a whisk. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Be careful not to overbeat the batter here!
Add the flour mixture to the chocolate mixture. Using a rubber spatula (not a whisk), gently fold the flour mixture into the chocolate until a little of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes , rotating the pan halfway through, or until a toothpick inserted in the center of the brownies leaves only a few moist crumbs stuck together. Leave to cool completely in the pan, then remove them from the pan using the parchment paper. Spread the raspberry truffle frosting evenly over the brownies, then drizzle with the chocolate frosting. Refrigerate for at least 30 minutes before cutting.
Cut into squares and garnish with fresh raspberries just before serving, if desired.

For the raspberry truffle glaze:

Place the chopped chocolate in a microwave safe bowl and melt in the microwave, in 15 second increments, stirring between each, until smooth. Set aside to cool (should only take a few minutes).
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric hand mixer, beat the cream cheese on medium speed until smooth. Reduce speed to low; add the icing sugar and beat gently. Add the raspberry jam and the cooled chocolate and beat gently. Spread frosting over cooled brownies.

For the chocolate icing:

Place the chopped chocolate and canola oil in a microwave safe bowl and melt in the microwave, in 15 second increments, stirring between each, until the mixture is smooth. Let cool for a few minutes, then drizzle over the icing. Refrigerate brownies for at least 30 minutes before cutting.

You now know how to make our delicious truffle and raspberry brownies ! So why not share them around you? for a birthday party, a picnic or any occasion that comes to mind, consider the Lunch Box to transport your brownies. Thanks to it, it will keep longer and remain intact during the trip.

On our MaLunchBox website we offer a wide range of Lunch boxes