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5.0 from 3 votes

Raspberry Truffle Brownies

Nothing is better than raspberries and chocolate. These raspberry truffle brownies make for a romantic dessert.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 16 servings
Course: Dessert
Cuisine: American

Ingredients

  • 1 package Betty Crocker brownies (and oil and egg that the package calls for)
  • 1 1/4 /4 cups semi-sweet chocolate chips, divided
  • 1 8 ounce package cream cheese, softened
  • 1/4 /4 cup powdered sugar
  • 1/3 /3 cup seedless raspberry jam
  • 1/4 /4 teaspoon almond extract
  • 1 teaspoon shortening
  • raspberries for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Stir in the melted chocolate and mix until combined. Spread the filling evenly over the cooled brownies and chill in the refrigerator.
  4. For the glaze, melt remaining 1/4 cup chocolate chips and shortening in the microwave in 30 seconds intervals or until melted. Mix well.
  5. Drizzle glaze over chilled brownies with a fork. Keep chilled until serving and then garnish with raspberries.

Notes

  • Source: The Girl Who Ate Everything