Rich dark chocolate made-from-scratch brownies with a layer of creamy raspberry truffle topping. These little beauties are decadently divine!
There are a few steps involved in making these little beauties, but their delicious result is sure worth the effort.
Start by making a pan of brownies from scratch.
This specific brownies from scratch recipe includes instant coffee and semi-sweet chocolate chips to make the brownies themselves super rich and a deep chocolate flavor.
Once the brownies are baked and cooled, whip up a raspberry truffle filling.
This may sound complicated, but the raspberry truffle filling is made with just 4 simple ingredients – cream cheese, semi-sweet chocolate chips, powdered sugar, and raspberry jam. And it actually comes together pretty easily.
To make the truffle filling, just melt the chocolate chips and let them cool for about a half an hour.
Then beat softened cream cheese until it’s fluffy and add in confectioners’ sugar and raspberry jam. Stir in the melted chocolate – and that’s it.
Finish the brownies off with a decorative chocolate drizzle on the top.
INGREDIENTS:
For the Brownies:
1/2 c. butter
1 1/4 c. semi-sweet chocolate chips
2 eggs
3/4 c. packed light brown sugar
1 tsp. instant coffee crystals
2 T. water
3/4 c. all-purpose flour
1/2 tsp. baking powder
For the Truffle Filling:
1 c. semi-sweet chocolate chips
1 (8 oz.) package cream cheese, softened
1/4 c. confectioners’ sugar
1/3 c. seedless red raspberry jam
For the Chocolate Drizzle:
1/8 c. semi-sweet chocolate chips
1/2 tsp. shortening
INSTRUCTIONS:
Prepare the Brownies:
In a heavy saucepan, melt the butter and 1 1/4 cups chocolate chips over low heat. Cool slightly, about 15 minutes.
In a large bowl, beat eggs and brown sugar. Dissolve coffee crystals in the water. Add the coffee mixture and melted chocolate to the egg mixture. Mix well.
Combine the baking powder and flour; stir into the chocolate mixture until incorporated.
Spread batter into a greased 9×9-inch or 8×8-inch baking pan. Bake at 350℉ for 30 to 35 minutes until the brownies are set.
Cool completely.
Prepare the Truffle Filling:
In a heavy saucepan over low heat, melt the 1 cup of chocolate chips. Cool for about 30 minutes.
In a mixing bowl, beat the softened cream cheese until fluffy, about 1 to 2 minutes. Add the confectioners’ sugar and raspberry jam; beat until just combined. Stir in the melted chocolate until well combined. Spread the filling evenly over the cooled brownies.
Prepare the Chocolate Drizzle:
Place the 1/8 cup chocolate chips and shortening in a small zip-top plastic bag. Seal the bag and set the bag in a bowl of warm water to soften the chocolate. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the truffle filling.
Chill brownies before cutting. Cut into small 1-inch squares to serve (these are rich … a small square goes a long way). Store brownies in the refrigerator.
