Raspberry Truffle Brownies
Indulge in the ultimate dessert decadence with these Raspberry Truffle Brownies, a perfect marriage of rich chocolate and bright, tangy raspberries. Featuring a fudgy brownie base swirled with luscious raspberry preserves, this recipe is elevated with a velvety dark chocolate truffle topping that takes these treats to gourmet heights. Fresh raspberries and a light dusting of powdered sugar complete the elegant presentation, making these brownies an irresistible centerpiece for any gathering. With simple ingredients like semi-sweet chocolate, heavy cream, and pantry staples, this recipe is approachable yet impressive, ready in under an hour of prep and baking time. Whether you're hosting a dinner party or satisfying a late-night chocolate craving, these brownies deliver a luxurious balance of sweetness and depth that will have everyone asking for seconds.
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Ingredients
- 1 cup unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 1.25 cups granulated sugar
- 0.5 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.5 cup raspberry preserves
- 0.5 cup heavy cream
- 1 cup dark chocolate chips or chopped dark chocolate
- 1 cup fresh raspberries
- 2 tablespoons powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper and lightly grease it.
Step 2
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the semi-sweet chocolate chips until smooth and glossy. Allow the mixture to cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
Step 4
Gradually fold the melted chocolate mixture into the egg mixture, stirring until smooth.
Step 5
Sift the flour, cocoa powder, and salt into the wet ingredients. Gently fold until just combined, being careful not to overmix.
Step 6
Pour half of the brownie batter into the prepared pan, spreading it evenly. Dollop half of the raspberry preserves over the batter, then spread the remaining brownie batter on top. Finish by dolloping the remaining raspberry preserves and swirling it gently with a knife to create a marbled effect.
Step 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
Step 8
While the brownies cool, heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil). Remove from heat and pour it over the dark chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth to create the truffle topping.
Step 9
Once the brownies are cool, pour and spread the truffle topping evenly over the surface of the brownies. Chill in the refrigerator for 1-2 hours, or until the truffle layer is set.
Step 10
Top the brownies with fresh raspberries and a dusting of powdered sugar, if desired. Slice into 16 squares and serve.
Nutrition Facts
| Serving size | (1692.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5988.3 |
| Total Fat 306.0g | 0% |
| Saturated Fat 173.4g | 0% |
| Cholesterol 1112mg | 0% |
| Sodium 1577.9mg | 0% |
| Total Carbohydrate 846.3g | 0% |
| Dietary Fiber 73.0g | 0% |
| Total Sugars 654.0g | |
| Protein 80.5g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 470.8mg | 0% |
| Iron 41.2mg | 0% |
| Potassium 2383.7mg | 0% |
Source of Calories