Rich brownie lovers, this post is for you. With my mom coming to stay with me for the holidays I knew this would be the perfect dessert to make for her. She’s always been a semi-sweet chocolate lover. I remember growing up she’s the only one in the family that wanted the dark chocolates from the boxes of mixed chocolates. These brownies were certainly a good choice, she simply loved them! In her own words she thought they were “just fabulous.” Surprisingly, I completely loved them and I’m a milk chocolate lover. I was up late Christmas Eve prepping for the following day and I found myself at 2 a.m. continuously heading back for more, cutting little piece after little piece in the middle of the night (side note – to all of you out there that plan ahead and do your Christmas shopping and have it ready a month before, please teach me the secrets of your success =).
Yes, these are incredibly rich but in such a delicious way. I never knew I could love such a richly chocolaty brownie so much because I’ve always been into more of a milk chocolate brownie. The brownies texture is perfectly soft, the truffle filling, which is basically a luscious and velvety smooth frosting, melts in your mouth and the fresh raspberry finish and light sprinkling of cocoa powder just puts these over the top. They would be a perfect dessert to prepare for Valentines Day or just to treat yourself (because in my book, life needs indulging once in a while).
The directions may appear to be long and tedious but these are actually really easy to prepare, you don’t even have to chop chocolate bars as the recipe call for chocolate chips. I adapted this recipe from The Curvy Carrot, she got me with her photo and recipe title. Truffle…chocolate…raspberry…brownie. How could they not be good? I’m definitely in! It’s a combination you won’t want to miss out on. Enjoy!
- 3/4 cup all-purpose flour
- 1 tsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 pinch ground cinnamon
- 1/2 cup butter, cut into 1-inch pieces
- 1 1/4 cups bittersweet chocolate chips (I used Ghirardelli)*
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 1 1/2 Tbsp milk
- 1 1/2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 (8 oz) pkg cream cheese, softened
- 1/3 cup seedless raspberry jam
- 1/4 cup powdered sugar
- 3/4 tsp raspberry extract
- 1/3 cup semi-sweet chocolate chips
- 2 1/2 Tbsp heavy cream
- For the brownie:
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder, salt and cinnamon, set aside. Melt butter along with 1 1/4 cups bittersweet chocolate chips in a microwave safe bowl in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. In a separate mixing bowl using a wooden spoon, mix together light-brown sugar and eggs until well blended. Stir in milk and vanilla, then pour in melted chocolate chip mixture and mix until combine. Slowly add in dry ingredients and mix just until combine. Pour mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Bake in preheated oven for about 35 minutes, until toothpick inserted into center doesn't come out covered in batter. Remove from oven and allow to cool completely.
- For the truffle filling:
- Melt 1 cup semi-sweet chocolate chips in a microwave safe bowl on 50% powder in 30 second intervals, stirring after each interval until melted and smooth, set aside to cool slightly. In a mixing bowl, using an electric hand mixer set on medium speed, whip cream cheese until fluffy, about 2 minutes. Mix in raspberry jam, powdered sugar and raspberry extract. Pour melted chocolate chips into mixture then using a rubber spatula, fold until well combine. Spread mixture over cooled brownies. Cover baking dish tightly with plastic wrap then place in freezer for 15 - 20 minutes to allow truffle filling to set slightly (truffle filling won't ever set fully, mine was still soft and slightly runny but set enough to cut into squares after 15 minutes of freezing. Chill longer to further set if desired).
- For the ganache:
- Melt remaining 1/3 cup semi-sweet chocolate chips along with 2 1/2 Tbsp heavy cream in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour mixture into a piping bag or Ziploc bag and cut a small tip off corner. Drizzle over top of brownies (or cut into squares then drizzle over individual squares). If desired, sprinkle top lightly with cocoa powder and a tiny bit of cinnamon, then garnish with a fresh raspberry and mint leaves. Store in an airtight container at room temperature.
- *If you don't want such a rich chocolate brownie then you can replace the bittersweet chocolate chips with semi-sweet or even milk chocolate chips for the brownie portion. You could also replace the semi-sweet chocolate chips in the ganache with milk chocolate chips.
- Recipe Source: adapted slightly from The Curvy Carrot