If you’re a chocolate lover, sit up and pay attention! This is no ordinary brownie… in fact, I’m not sure it IS a brownie. More like the love-child of a Ghirardelli brownie and a Godiva chocolate raspberry truffle. Yeah. Ultimate Raspberry Truffle Brownies deliver the fudge factor and then some…
You don’t need any fancy equipment for these bars either, only a single bowl to mix the batter and a little will-power to prevent you from diving into the batter head first. Ok, a LOT of will-power. This recipe has been adapted from the King Arthur Flour Baker’s Companion Cookbook and let me say, its a wow-zer. Not just for the end result, but also for the ease and simplicity of the recipe. Start with the sugar, salt and cocoa powder whisked together in a bowl, then add melted butter.
The flour comes next, I added it in two additions so I wasn’t overwhelmed with a cloud of the white stuff. This is when it starts to look like traditional brownie batter, thick, fudgy and oozy.
Four eggs keep the batter moist and provide its structure which straddles the line between fudgy chocolate brownie and soft chocolate truffle interior. Add the eggs one at a time, stirring each just until blended.
Then, stir in the raspberry jam which adds a subtle fruit flavor to the bars. It’s not prominent, but like a raspberry truffle, you know it’s there. Jam can tend to be lumpy, so stir until it’s mostly incorporated but don’t worry if it’s not completely smooth.
For a second shot of chocolate add a cup of chocolate chips. Use good quality chips for this recipe (I recommend Ghirardelli). One bag (divided) is all you need for the entire pan of truffle brownies. Add one cup to the batter. (You’ll use the remainder of the bag in the glaze.) To augment the jam component, I’ve also added fresh raspberries to the batter, for little pops of sweet, tart fruit throughout the bars. This addition truly takes them to raspberry brownie territory.
Spread the batter into a prepared pan and sprinkle a few more raspberries on top. Bake in a hot oven and watch as those crowning ruby red raspberries sink into the batter as they bake and just barely poke out of the finished product.
Bake the brownies until a cake tester comes out clean (but the brownies are still slightly wobbly in the middle). Let them cool for at least an hour before glazing.
Speaking of glaze, it’s a little different than your standard ganache and starts with chocolate chips, raspberry jam, a knob of butter and a few tablespoons of corn syrup. The decadent result is a creamy, glossy, luscious blend. In fact, I defy you not to swipe a fingerful to taste before glazing the truffle bars.
Now, you could just pour the glaze right over the top and use an offset spatula to frost the entire surface of the raspberry truffle brownie bars, but I like the zig-zagging, drips and dollops that splatter like a Jackson Pollack canvas.
It will take a good amount of self control not to cut off a square or two immediately after the glaze goes on and swallow them whole, but giving the glaze a chance to set up will make the truffle brownies easier to cut without smearing the glaze.
Using a long, thin, sharp knife that’s been run under hot water and wiped dry with a paper towel before each cut will give you clean, even slices. (Not that it matters to anyone eating these truffle brownie bars — they will hopelessly succumb to the fudgy trance.)
Ultimate Raspberry Truffle Brownies will be the undisputed star of any get together, potluck, bake sale or occasion. I served them for Easter and even my toughest critics were blown away. In fact, I was asked more than once when the recipe would be on the blog. Well here it is…
Reminiscent of your favorite chocolate truffle, these outrageous brownie bars will satisfy every chocoholic and sweet tooth out there. Adapted from the King Arthur Flour Baker's Companion Cookbook.
- 3/4 cup cocoa powder I used Hershey's natural unsweetened
- 1 3/4 cups sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter melted
- 2/3 cup seedless raspberry jam
- 1 cup all purpose flour
- 4 large eggs
- 1 cup semisweet chocolate chips I used Ghirardelli chocolate chips
- 1 cup fresh raspberries optional
- 1/4 cup seedless raspberry jam
- 3/4 cup semisweet chocolate chips
- 2 tablespoons light corn syrup
- 2 tablespoons butter
Preheat the oven to 325°. Spray a 13x9 inch pan with vegetable spray and line it with a piece of parchment paper that covers the bottom of the pan but drapes over the long sides (like handles). Set aside.
In a large bowl, combine the cocoa, sugar and salt and whisk to combine. Stir in the melted butter and whisk until well combined.
Stir in the flour. Add the eggs one at a time, and stir until combined before adding the next egg. Add the jam, and whisk briskly into the cocoa mixture. Stir in the chocolate chips and raspberries until well blended.
Spread the batter into a prepared pan and sprinkle evenly with remaining raspberries.
Bake for 30-40 minutes or until a cake tester comes out clean. Center should be slightly wobbly. Cool the brownies for at least one hour before glazing.
In a small over medium heat, combine the chocolate chips, raspberry jam, corn syrup and butter. Stir constantly until the the glaze is smooth and shiny.
Drizzle the glaze over the cooled brownies and let rest for several hours to set up. To slice, run a thin sharp knife under hot water and make slices to the brownies, wiping the knife after each cut and heating it under the hot water again to keep the slices "clean".
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