Raspberry Truffle Brownies

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Raspberry Truffle Brownies
Layers of chocolate and raspberry decadence made with a chocolate cookie crust, a rich chocolate raspberry middle, and a chocolate raspberry truffle ganache topping. The slightly crunchy cookie layer combined with smooth rich filling and ganache provide nice texture differences. The classic chocolate and raspberry flavor duo is intensified with Chambord or Framboise raspberry liqueur along with a thin layer of raspberry jam.
Recipe type: Brownies, Chocolate, Raspberry
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13″x9″x2″ Square Pan Prep: Foil lined, Buttered Oven Temp: 350° Yield: 2 Dozen Bars Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Melting Chocolate, Chocolate Types

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Ingredients
Chocolate Cookie Layer:
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • 3 tablespoons Dutch-processed cocoa powder
  • ¼ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1 large egg yolk
Chocolate Raspberry Layer:
  • 6 ounces (about 1 cup) semi sweet chocolate, chopped into small pieces
  • 2 ounces unsweetened baking chocolate, chopped into small pieces
  • ¼ cup (½ stick) plus 2 tablespoons unsalted butter
  • ½ cup granulated sugar
  • 3 large eggs
  • 4½ tablespoons Chambord or Framboise raspberry liqueur
  • 1½ teaspoons pure vanilla extract
  • ¾ cup all-purpose flour
  • ¾ cup seedless raspberry jam
Raspberry Ganache Layer:
  • 8 ounces (about 1¼ cups) semi sweet chocolate
  • ¾ cup whipping (heavy) cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon Chambord or Framboise raspberry liqueur
  • 2 ounces (about ⅓ cup) milk chocolate
Instructions
Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; line with heavy duty aluminum foil, allowing extra foil to overhang the edge to make easy to remove after baking. Use a pastry brush to brush softened butter over bottom and sides of the foil.
Chocolate Cookie Layer:
  1. In a medium size mixing bowl, add the flour, sugar, cocoa and salt; sift or whisk together to mix. Use a fork or pastry blender to blend in the butter and egg yolk until mixture is combined. Tip: The dough may seem crumbly but should hold together when pinched with your fingers. Use a food processor if desired to blend the ingredients.
  2. Gently knead the mixture just until a smooth dough is formed. Press the dough evenly into the prepared pan.
  3. Bake: Bake 15 minutes or until the top has lost the sheen and is dull on top and the cookie is slightly puffy but still soft. Do not overbake. Remove from oven and place on a wire cooling rack while preparing chocolate raspberry layer.
Chocolate Raspberry Layer:
  1. In top of a double boiler, combine semisweet chocolate, unsweetened chocolate, and butter. Place pan over simmering water (the upper pan should not touch the water.) Heat and stir the chocolate and butter together until the chocolate is melted and mixture is smooth. Remove from heat; add sugar, eggs, raspberry liqueur, and vanilla. Stir by hand, or beat with a hand mixer 2 to 3 minutes until mixture is thick and smooth. Add the flour; stir until mixed. Tip: Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Pour the Chocolate Raspberry Filling over the still partially warm crust and smooth the surface with the back of a large spoon or small offset spatula.
  3. In a small saucepan, heat the raspberry jam over low heat until slightly warmed. Or, heat the raspberry jam about 30 seconds in the microwave. Spoon the raspberry jam over the Chocolate Raspberry filling and spread evenly with a small offset spatula.
  4. Bake: Bake the brownie about 30 minutes or until the brownie is slightly puffy or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out with damp crumbs on it. Do not overbake. Leave brownie in pan to cool; place baking pan on a wire cooling rack to completely cool before adding Ganache.
Raspberry Ganache Layer:
  1. Place the chopped semi-sweet chocolate in a medium bowl. Set aside.
  2. In a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring until the chocolate is completely melted and smooth. Add corn syrup and raspberry liqueur, stirring until completely mixed. Set aside while preparing the milk chocolate. Set pan over another pan of hot water if necessary to keep warm and liquidy.
  3. In top of a double boiler over hot water, melt the milk chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.
  4. Spoon the melted milk chocolate into a small plastic freezer bag. Roll over top of bag to keep neater. Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag when ready to use.
  5. Pour the raspberry ganache mixture evenly over the cooled brownie. Use a small offset spatula to smooth the ganache. With the milk chocolate, pipe thin lines about ½ inch apart, from one short edge to the other, over the top of the ganache. Working quickly before the chocolate sets, use a wooden toothpick or skewer and drag the tip of the toothpick through the milk chocolate lines and ganache, from one long edge to the other. Continue over the entire top spacing the lines about ½ inch apart, and alternating the direction of each line to make a feather design.
  6. Place the pan in the refrigerator for 1½ to 2 hours, or until the ganache is firm enough to cleanly cut.
  7. Use the foil overhang to lift bar from the pan, and cut into 2 inch squares. Tip: My favorite tool to cut bars is a stainless steel dough scraper; simply push the dough scraper straight down into the bar for straight cuts. Or use a pizza cutter or small kitchen knife to cut into squares.
Source: Usher, Julia, Cookie Swap, Gibbs Smith, Utah, 2009

Raspberry Truffle Brownies

Raspberry Truffle Brownies

Raspberry Truffle Brownies recipe