Raspberry Truffle Brownies

One brownie on a white plate. A raspberry sits on top of the brownie.

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!

Course Dessert

Cuisine North American

Prep Time 25

Cook Time 25

Servings servings

Calories 421kcal

Author Nina

Equipment

one 9x9 inch baking pan

Ingredients

Brownies

¾ cup all purpose flour
½ teaspoon salt
2 tablespoons cocoa powder
¾ cup semi-sweet chocolate chips
½ cup unsalted butter melted
¼ cup granulated sugar
¾ cup light brown sugar
2 large eggs room temperature

Raspberry Chocolate Frosting

4 ouces cream cheese room temperature
2 tablespoons powdered sugar
3 tablespooons seedless raspberry jam
¼ teaspoon salt
1 cup semi-sweet chocolate chips melted

Chocolate Glaze

¼ cup semi-sweet chocolate chips
½ teaspoon vegetable oil or canola oil
12 fresh raspberries

Instructions

Brownies

Preheat oven to 350°F (177°C). Grease and line a 9x9 inch baking pan with parchment paper.
In a medium bowl, whisk flour, salt, and cocoa powder together.
Place chocolate chips and butter in a large bowl. Heat in the microwave or over a double broiler, until the butter and chocolate are melted and smooth. Add sugars and eggs and stir to combine. If brown sugar is clumpy, place the bowl back into the microwave and heat until sugar is melted.
Add the flour mixture to the chocolate mixture. Stir until just just combined. Don't overbeat the mixture. Pour the batter into the prepared pan and smooth the top. Bake for 25-28 minutes, or until a toothpick into the center of the brownies, comes out with a few moist crumbs on it.
Cool brownies in their pan on a wire rack, until completely cooled.

Raspberry Chocolate 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. Cool brownies in the the refrigerator for at least 30 minutes so the frosting sets.

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.
Leftover brownies should be stored in the refrigerator for up to 5 days.

Notes

These can easily be made ahead. Make the brownies the day before you want to serve them, then finish them off the next day.

Like chocolate and orange? Sub orange marmalade for the raspberry jam, and top with a slice of chocolate orange candy!

Don't have a lot of time to make these? Use boxed brownie mix and continue with the recipe. Make sure to use the fudgiest brownie box you can find.

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