Raspberry Truffle Brownies begin with a fudge-y brownie bottom and are followed by a chocolate raspberry filling. These are then topped off with additional chocolate, of course! What I really love about these Raspberry Truffle Brownies are the fact that they are heavy on the chocolate with just the perfect touch of raspberry flavor in the filling.
I first came across this recipe once upon a summer when I was in high school. My Mom often subscribed to Taste of Home and as I flipped through the pages, I stumbled upon these Raspberry Truffle Brownies. Summer and raspberries just go together so they immediately called to me. I made them a couple times and loved them, but completely forgot about them for many years until a month or two ago. I became reacquainted with the recipe online and knew I had to share them with you!
I used my usual brownie recipe because it is my favorite and I love it. It is chocolate-y and fudge-y, or in other words, everything that a brownie should be. My favorite brownie recipe truly was the perfect match for this raspberry truffle filling.
Summer days come and go so swiftly. Too swiftly. Don’t let another summer day go by without Raspberry Truffle Brownies!
For more raspberry fixin’s try my:
- 1/2 cup butter, melted
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 cup flour
- 1/4 cup + 2 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 teaspoon shortening
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/3 cup raspberry jam
- 1/4 cup milk chocolate chips
- 1 teaspoon shortening
- 1. Preheat oven at 350 degrees F. Combine melted butter, sugar, and eggs in a large mixing bowl. Add vanilla and mix. In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Slowly add mixture to wet ingredients. Do not over mix. Incorporate milk chocolate chips. Pour batter in a greased 8 or 9 inch pan and bake 28-33 minutes. Remove from oven and let cool completely.
- 2. To prepare the filling, combine the chocolate chips and shortening in a microwave safe bowl and place in the microwave. Reduce the power level to sixty percent and melt in increments of 30 seconds. Stir between each interval. Set aside to cool. In the bowl of a stand mixer, place softened cream cheese and powdered sugar. Add jam and mix well. Add melted chocolate and mix well. Spread over cooled brownies.
- 3. To prepare the topping, melt chocolate chips and shortening in the microwave, using the same process as before. Place chips and shortening in a microwave safe bowl, reduce microwave power level to sixty percent, and stir every thirty seconds. Drizzle on top of the raspberry filling and chill in the fridge. Keep leftovers refrigerated.
