Raspberry Truffle Brownies
User Reviews
5
3 reviews
Excellent
Raspberry Truffle Brownies
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Nothing is better than raspberries and chocolate. These raspberry truffle brownies make for a romantic dessert.
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Ingredients
- 1 Betty Crocker brownie mix and oil and egg that the package calls for, package
- 1 1/4 /4 cups semi-sweet chocolate chips divided
- 1 cream cheese 8 ounce package; softened
- 1/4 /4 cup powdered sugar
- 1/3 /3 cup seedless raspberry jam
- 1/4 /4 teaspoon almond extract
- 1 teaspoon shortening
- raspberry for garnish
Instructions
- Preheat oven to 350 degrees. For easy removal line a 9X13 pan with heavy aluminum foil and spray with cooking spray. Mix brownie mix, eggs, and oil according to brownie directions. Bake brownies according to package directions. Let cool.
- Melt 1 cup of the chocolate chips and let cool slightly. In a mixing bowl, beat the cream cheese until fluffy; add the powdered sugar, almond extract, and raspberry jam; mix well.
- Stir in the melted chocolate and mix until combined. Spread the filling evenly over the cooled brownies and chill in the refrigerator.
- For the glaze, melt remaining 1/4 cup chocolate chips and shortening in the microwave in 30 seconds intervals or until melted. Mix well.
- Drizzle glaze over chilled brownies with a fork. Keep chilled until serving and then garnish with raspberries.
Notes
- Source: The Girl Who Ate Everything
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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