Raspberry Truffle Brownies Recipe

These decadent brownies are packed with fudgy chocolate flavor and bursts of sweet raspberries. Topped with a layer of chopped truffle pieces, they are the ultimate indulgence for any chocolate lover.

Ingredients:

For the Brownies:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon 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
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries

For the Truffle Topping (Optional):

  • 1 cup chopped dark chocolate truffles

Instructions:

  • Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, salt, and cocoa powder. Set aside.
  • In a large heat-resistant bowl, combine the chopped chocolate and butter. Set the bowl over a saucepan filled with simmering water (double boiler method). Make sure the bottom of the bowl doesn’t touch the water. Heat, stirring occasionally, until the chocolate and butter are completely melted and smooth.
  • Remove the bowl from the heat and stir in the sugar until well combined.
  • Whisk in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Gently fold in the raspberries. The batter will be thick.
  • Pour the batter into the prepared baking pan and spread evenly.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. These brownies are fudgy so they may not look completely set in the center. That’s okay!
  • Let the brownies cool completely in the pan on a wire rack before adding the truffle topping (if using).

Truffle Topping (Optional):

  • While the brownies are cooling, chop the chocolate truffles into small pieces.
  • Sprinkle the chopped truffles evenly over the cooled brownies.
  • Refrigerate the brownies for at least 2 hours, or until the truffle topping is set.

Tips:

  • For extra fudgy brownies, use melted butter instead of softened butter.
  • If you don’t have fresh raspberries, you can use frozen raspberries. Don’t thaw them before adding them to the batter.
  • To make these brownies gluten-free, use a gluten-free flour blend.
  • You can substitute chopped dark chocolate for the chocolate truffles in the topping.

Enjoy these delicious Raspberry Truffle Brownies!

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