Wednesday, March 9, 2011

Raspberry Truffle Love

  • I am back to work today after a week of being home sick.  I been waiting to share this recipe with you since I make it a couple times a year. What a wonderful recipe. It is almost as simple as opening up a box of brownie mix but you end up with these extraordinary brownies. I love them! The brownies are very moist dark chocolate experience but with a bright fruity raspberry burst and little bits of gooey chocolate. This is a true crowd pleaser! Be prepared that once you take these truffle brownies to an event, you will not take any home! That is why I have no pictures of these incredible brownies!
  • recipe from Epicurious

  • Nonstick vegetable oil spray
  • 12 tablespoons unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 3 large eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup raspberry jam
  • 3 tablespoons black raspberry liqueur (such as Chambord) or other berry liqueur
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips- I used dark chocolate bits
Powdered sugar

Preheat oven to 350°F. Spray 9-inch-diameter spring-form pan with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.
Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room temperature.) Dust brownie with powdered sugar. Cut into 12 wedges and serve.


  1. Mmh...sounds delicious! Love dark chocolate and raspberries!!! Have a wonderful day! xxx

  2. These sound delicious! Love the use of liqueur!


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