Raspberry Truffle Brownies


These raspberry truffle brownies have a fudgy chocolate brownie base, a chocolate raspberry cream cheese frosting, and a drizzle of chocolate glaze. Top each square with a fresh raspberry for a sure to impress dessert!

Preheat oven to 350°F (177°C). Grease and line a 9x9 inch baking pan with parchment paper.

Melt chocolate chips in a large bowl.  Add sugars and eggs and stir to combine.

In a medium bowl, whisk flour, salt, and cocoa powder together.  Add this to the chocolate mixture and stir to combine.

Pour the batter into the prepared pan and smooth the top. Bake for 25-28 minutes. Cool brownies in their pan on a wire rack, until completely cooled.

To make the raspberry chocolate cream cheese frosting, beat cream cheese and powdered sugar together in a large bowl.

Add jam and salt and mix to combine.

Add melted chocolate and mix until combined. The mixture will become a thick frosting.

Lift brownies out of the pan using the parchment paper. Spread frosting over top of the brownies.

To make the chocolate glaze, melt chocolate chips and oil in the microwave until smooth. Put glaze in a piping bag or a sandwich bag. Snip of the end of the piping bag, or the corner of the sandwich bag, if using.

Remove brownies from the refrigerator. Slice into squares and decorate with glaze. Place a raspberry on top of each square.