Raspberry Truffle Brownies

Indulge in the ultimate dessert decadence with these Raspberry Truffle Brownies, a perfect marriage of rich chocolate and bright, tangy raspberries. Featuring a fudgy brownie base swirled with luscious raspberry preserves, this recipe is elevated with a velvety dark chocolate truffle topping that takes these treats to gourmet heights. Fresh raspberries and a light dusting of powdered sugar complete the elegant presentation, making these brownies an irresistible centerpiece for any gathering. With simple ingredients like semi-sweet chocolate, heavy cream, and pantry staples, this recipe is approachable yet impressive, ready in under an hour of prep and baking time. Whether you're hosting a dinner party or satisfying a late-night chocolate craving, these brownies deliver a luxurious balance of sweetness and depth that will have everyone asking for seconds.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 16

Ingredients

• 1 cup unsalted butter
• 1.5 cups semi-sweet chocolate chips
• 1.25 cups granulated sugar
• 0.5 cup brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 0.75 cup all-purpose flour
• 0.25 cup unsweetened cocoa powder
• 0.5 teaspoon salt
• 0.5 cup raspberry preserves
• 0.5 cup heavy cream
• 1 cup dark chocolate chips or chopped dark chocolate
• 1 cup fresh raspberries
• 2 tablespoons powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper and lightly grease it.

Step 2

In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the semi-sweet chocolate chips until smooth and glossy. Allow the mixture to cool slightly.

Step 3

In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

Step 4

Gradually fold the melted chocolate mixture into the egg mixture, stirring until smooth.

Step 5

Sift the flour, cocoa powder, and salt into the wet ingredients. Gently fold until just combined, being careful not to overmix.

Step 6

Pour half of the brownie batter into the prepared pan, spreading it evenly. Dollop half of the raspberry preserves over the batter, then spread the remaining brownie batter on top. Finish by dolloping the remaining raspberry preserves and swirling it gently with a knife to create a marbled effect.

Step 7

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.

Step 8

While the brownies cool, heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil). Remove from heat and pour it over the dark chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth to create the truffle topping.

Step 9

Once the brownies are cool, pour and spread the truffle topping evenly over the surface of the brownies. Chill in the refrigerator for 1-2 hours, or until the truffle layer is set.

Step 10

Top the brownies with fresh raspberries and a dusting of powdered sugar, if desired. Slice into 16 squares and serve.

Nutrition Facts

Serving size	1692 grams (1692.0g)

Amount per serving	% Daily Value*
Calories	5988

Total Fat 306.00g	392%
Saturated Fat 173.40g	867%
Polyunsaturated Fat NaNg
Cholesterol 1112mg	371%
Sodium 1578mg	69%
Total Carbohydrate 846.30g	308%
Dietary Fiber 73.00g	261%
Total Sugars 654.00g
Protein 80.50g	161%

Vitamin D 160IU	800%
Calcium 471mg	36%
Iron 41mg	229%
Potassium 2384mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 5.0%

Carbs: 52.4%