Raspberry Truffle Brownies


Raspberry Truffle Brownies

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    Servings and Ingredients

    ½ c. butter or margarine
    3 c. semisweet chocolate chips, divided
    2 large eggs
    ¾ c. brown sugar
    1 tsp. instant coffee crystals
    2 tbsp. water
    ½ tsp. baking powder
    ¾ c. flour
    1 (8 oz) container cream cheese, softened
    ¼ c. powdered sugar
    ⅓ c. seedless red raspberry jam
    1 tsp. shortening


    1. Preheat oven to 350 degrees. Spray a 9-inch-square baking dish with nonstick cooking spray.
    2. In a heavy saucepan, melt butter and 1-1/4 cups chocolate chips over low heat. Remove from heat and cool slightly.
    3. In large bowl, beat eggs and brown sugar.
    4. Dissolve coffee crystals in water. Stir into egg mixture. Beat in chocolate.
    5. Combine baking powder and flour. Stir into chocolate mixture. Spread in prepared pan.
    6. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Cool.
    7. Melt 1 cup chocolate chips. Cool.
    8. In mixing bowl, beat cream cheese until fluffy. Beat in powdered sugar and jam. Fold in melted chocolate. Spread on cooled brownies.
    9. Melt 1/4 cup chocolate chips with shortening. Stir well and drizzle over brownies. Refrigerate before cutting.