Name: Raspberry Truffle Brownies Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup butter; 1 1/4 cups semi-sweet chocolate chips; 2 eggs; 3/4 cup packed light brown sugar; 1 teaspoon instant coffee crystals; 2 tablespoons water; 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1 cup semi-sweet chocolate chips; 1 (8 oz.) package cream cheese, softened; 1/4 cup confectioners’ sugar; 1/3 cup seedless red raspberry jam; 1/8 cup semi-sweet chocolate chips; 1/2 teaspoon shortening

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Introduction

Raspberry Truffle Brownies combine rich chocolate with a creamy raspberry truffle filling for an indulgent treat. These brownies are moist, fudgy, and topped with a luscious swirl of chocolate and raspberry cream cheese. Perfect for special occasions or when you want to impress with a homemade dessert.

The image shows a close-up of a chocolate dessert in a rectangular metal tray on a white marbled surface. The dessert has two layers: the bottom layer is a thick, dark brown, dense chocolate cake with a moist texture, and the top layer is a lighter chocolate mousse or frosting with a smooth and creamy texture, decorated with a thin grid pattern of darker chocolate lines. A slice is removed from the dessert, revealing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter
1 1/4 cups semi-sweet chocolate chips
2 eggs
3/4 cup packed light brown sugar
1 teaspoon instant coffee crystals
2 tablespoons water
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips (for filling)
1 (8 oz.) package cream cheese, softened
1/4 cup confectioners’ sugar
1/3 cup seedless red raspberry jam
1/8 cup semi-sweet chocolate chips (for drizzle)
1/2 teaspoon shortening

Instructions

Step 1: In a heavy saucepan over low heat, melt the butter and 1 1/4 cups of chocolate chips together. Remove from heat and let cool slightly for about 15 minutes.
Step 2: In a large bowl, beat the eggs and brown sugar until combined. Dissolve the instant coffee crystals in water and add to the egg mixture along with the melted chocolate. Mix well.
Step 3: In a separate bowl, combine flour and baking powder. Stir this into the chocolate mixture until just incorporated.
Step 4: Spread the batter evenly into a greased 9×9-inch or 8×8-inch baking pan. Bake at 350℉ for 30 to 35 minutes, or until the brownies are set.
Step 5: Allow the brownies to cool completely in the pan.
Step 6: In a heavy saucepan over low heat, melt 1 cup of semi-sweet chocolate chips. Once melted, set aside to cool for about 30 minutes.
Step 7: In a mixing bowl, beat the softened cream cheese until fluffy, about 1 to 2 minutes. Add the confectioners’ sugar and raspberry jam, beating until just combined. Stir in the cooled melted chocolate until the mixture is smooth.
Step 8: Spread the raspberry truffle filling evenly over the cooled brownies.
Step 9: Place the 1/8 cup chocolate chips and shortening in a small zip-top plastic bag. Seal the bag and set it in a bowl of warm water to soften the chocolate. Knead gently until melted and smooth, reheating in warm water as needed.
Step 10: Snip a very small hole in the corner of the plastic bag and drizzle the melted chocolate over the truffle filling.
Step 11: Chill the brownies in the refrigerator until firm before cutting.
Step 12: Cut into small 1-inch squares to serve. Note that these brownies are rich, so small portions are best.

Tips & Variations

For a more intense raspberry flavor, swirl some fresh raspberries into the cream cheese filling before spreading it over the brownies.
Use dark chocolate chips instead of semi-sweet for a deeper chocolate taste.
If you don’t have instant coffee crystals, you can omit them, but they enhance the chocolate flavor beautifully.
To avoid lumps in the filling, ensure the cream cheese is fully softened at room temperature before beating.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cut brownies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving. Reheat at room temperature or warm very briefly to restore softness if desired.

How to Serve

The image shows three square chocolate brownies on a white marbled surface, each with two layers: a darker, moist-looking bottom layer rich in fudgy texture, and a lighter, creamy chocolate frosting layer on top which has a smooth, slightly fluffy appearance with drizzled darker chocolate lines crossing over it. Around the brownies, there are fresh bright red raspberries adding a pop of color and contrast. The overall setting includes a wooden tray and a textured fabric beneath it, but the focus is on the brownies with their rich chocolate tones and soft frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies ahead of time?

Yes, these brownies can be made a day or two in advance and stored in the refrigerator. This actually helps the flavors meld and makes cutting easier after chilling.

Can I substitute the cream cheese filling?

While the cream cheese filling is key to the raspberry truffle flavor, you could experiment with mascarpone or whipped cream cheese for a milder taste. Just keep the consistency thick enough to spread evenly.