Raspberry Truffle Brownies

June 30, 2013 — Leave a comment

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What could be better than brownies? Rich, decadent raspberry truffle brownies. Even though I have a soft spot for boxed brownie mixes, I have found my new favorite brownie recipe. Fresh raspberries combined with Chambord give a noticeable raspberry flavor to these dark chocolate brownies. The name is very appropriate as they taste very similar to raspberry truffles. A pan of these will go a long way since they are so rich.

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Raspberry Truffle Brownies

There are three steps to making these brownies: making the raspberry coulis for swirling in the brownie batter, making the brownie batter and making the ganache topping. I made the coulis the day before baking the brownies and chilled it in the refrigerator until I needed it. For simplicity’s sake you could skip the coulis and add Chambord to the brownie batter or just have the brownie base with no raspberry flavor. I added fresh raspberries and a chocolate drizzle for decoration.

Raspberry Coulis Ingredients

From Emeril

  • 12 ounces fresh raspberries, rinsed and dried
  • 3/4 cup simple syrup (recipe here)
  • 1 and 1/2 tbsp fresh lemon juice
  • 1/2 tbsp cornstarch
  • 2 tsp cold water

Directions

  1. Add the raspberries, simple syrup and lemon juice to a heavy medium saucepan and bring to a simmer over low heat. Stir occasionally for around 10 minutes, until the berries are very soft.
  2. In a small bowl, sprinkle the cornstarch over the water and stir to dissolve. Pour into the raspberry mixture. Stir until the sauce thickens, about 3 minutes.
  3. Remove the sauce from the heat and strain through a wire sieve into a medium bowl and discard the seeds. Cool completely and refrigerate until ready to use. 

Brownie Ingredients

Adapted from Taste of Home

  • 12 ounces semisweet chocolate chips
  • 2 sticks butter, cubed
  • 4 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup of raspberry coulis

Directions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch metal baking pan.
  2. Melt chocolate and butter in a double boiler over medium heat.
  3. In your mixer bowl, beat together the eggs, sugar and vanilla. Slowly stir in the melted chocolate mixture while beating on low. 
  4. In a small bowl, combine the flour, baking soda and salt. Add to the chocolate mixture while continuing to beat on low. 
  5. Pour the batter into the prepared pan. Pour the raspberry coulis on top and swirl into the batter using a butter knife.
  6. Bake the brownies for 40-45 minutes, until a toothpick inserted into the middle comes out clean. Cool on a baking rack.

Raspberry Ganache Ingredients

  • 18 ounces semi sweet or bittersweet chocolate, chopped pieces or chips
  • 1 ½ cups heavy cream
  • 4 tbsp Chambord

Directions

  1. Melt chocolate in a double boiler over medium heat.
  2. Heat the cream in your microwave until it is warm to the touch.
  3. Pour the cream into the chocolate while whisking. Remove from the heat.
  4. Pour in the chambord and stir.
  5. Spread the ganache over the brownies. Let cool for one hour, then place in the refrigerator to finish setting. 
  6. Keep the brownies in the refrigerator until ready to serve.

Enjoy!

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