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.
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
- 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
- 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.
- 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.
- 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.
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
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch metal baking pan.
- Melt chocolate and butter in a double boiler over medium heat.
- In your mixer bowl, beat together the eggs, sugar and vanilla. Slowly stir in the melted chocolate mixture while beating on low.
- In a small bowl, combine the flour, baking soda and salt. Add to the chocolate mixture while continuing to beat on low.
- Pour the batter into the prepared pan. Pour the raspberry coulis on top and swirl into the batter using a butter knife.
- 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
- Melt chocolate in a double boiler over medium heat.
- Heat the cream in your microwave until it is warm to the touch.
- Pour the cream into the chocolate while whisking. Remove from the heat.
- Pour in the chambord and stir.
- Spread the ganache over the brownies. Let cool for one hour, then place in the refrigerator to finish setting.
- Keep the brownies in the refrigerator until ready to serve.