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Posts Tagged ‘raspberry’

With just one bite you’ll know why these are “love ‘em or hate ‘em” brownies. I almost didn’t write this post because I can’t decide if I like these or not. I figured out why – the brownies are unexpectedly rich and I cut them into regular “bar size” treats. Well, as with any truffle, one small bite is heavenly bliss, but more than that and you’ll be racing to drink straight out of the milk jug.

Preheat oven to 350˚. Grease a 9-inch pan. In a small saucepan over low heat, melt the 1-1/4 cups semisweet chips with the butter. Stir until smooth. Set aside to cool slightly. In a large bowl, beat brown sugar and eggs. Stir in the vanilla and chocolate mixture.

Dissolve 1 teaspoon coffee granules into 2 Tablespoons of hot water; add to the chocolate mixture.

In a medium bowl, stir together the flour and baking soda; gradually add to chocolate mixture. Spread evenly in pan and bake at 350˚ for 30-35 minutes. Cool completely.

Truffle frosting: Melt 1 cup semisweet chips and 1 teaspoon instant coffee granules in a small saucepan over low heat, stirring until smooth. Set aside to cool slightly. In a mixing bowl, beat cream cheese until smooth.

Gently beat in the powdered sugar and raspberry jam until well blended. Beat in the melted chocolate. Spread over cooled brownies.

Love ‘em or hate ‘em raspberry truffle brownies

1-1/4 cups semisweet chocolate chips

1/2 cup butter

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

1 teaspoon instant coffee granules (I use one Starbucks Via® – 1 pack contains the teaspoon for the brownies and the 1/4 tsp for the frosting)

2 Tablespoons water

3/4 cup flour

1/2 teaspoon baking powder

For the truffle frosting:

1 cup (6 ounces) semisweet chocolate chips

1/4 teaspoon instant coffee granules

1 (8 ounce) package cream cheese, softened

1/4 cup powdered sugar

1/3 cup raspberry jam or preserves, I use seedless

Preheat oven to 350˚. Grease a 9-inch pan. In a small saucepan over low heat, melt the 1-1/4 cups semisweet chips with the butter. Stir until smooth. Set aside to cool slightly. In a large bowl, beat brown sugar and eggs. Stir in the vanilla and chocolate mixture.

Dissolve 1 teaspoon coffee granules into 2 Tablespoons of hot water; add to the chocolate mixture. In a medium bowl, stir together the flour and baking soda; gradually add to chocolate mixture. Spread evenly in pan and bake at 350˚ for 30-35 minutes. Cool completely.

Truffle frosting: Melt 1 cup semisweet chips and 1 teaspoon instant coffee granules in a small saucepan over low heat, stirring until smooth. Set aside to cool slightly. In a mixing bowl, beat cream cheese until smooth. Gently beat in the powdered sugar and raspberry jam until well blended. Beat in the melted chocolate. Spread over cooled brownies. Chill for a few hours. Cut into small pieces. The frosting is sticky so if serving to guests, place individual brownies in mini cupcake or truffle papers.

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