I originally found this recipe in a Taste of Home magazine and modified it to suit our tastes. (Meaning I substituted my own brownie recipe for the base, and used powdered sugar on top of the truffle topping instead of the chocolate glaze.)
You can cut the recipe in half and bake them in a 9 inch square pan if you don’t need as many brownies.
They are a special treat for our family. I hope you enjoy them for your special occasions too!
IngredientsDry Brownie Ingredients: 1 1/2 cups all-purpose flour 2 cups granulated sugar 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt Wet Brownie Ingredients: 1 cup butter, melted 4 eggs 2 teaspoons vanilla extract Truffle Ingredients: 2 cups semisweet chocolate chips 2 (8 ounce) packages cream cheese (you can use low fat cream cheese if desired) 2/3 cup seedless red raspberry preserves 1/2 cup powdered sugar Extra powdered sugar
Preheat the oven to 350 degrees. Line a 13 x 9 x 2 inch baking pan with foil backed parchment paper (foil side down, parchment side up next to the brownie batter) or grease the pan with a vegetable oil spray. Set aside.
In a medium size bowl stir together the dry brownie ingredients with a wire whisk, making sure the cocoa powder is well mixed (no lumps).
In a large bowl, stir together the wet brownie ingredients. Add the dry ingredients and mix well.
Spread into the prepared pan. Bake in the preheated oven for 30 minutes. Remove from the oven and allow to cool.
Once the brownies are cool, make the truffle topping. Melt the chocolate chips in a large, microwave safe bowl by using 50% power and cooking for 1 minute at a time, stirring after every minute, until melted.
With an electric mixer, beat in the cream cheese, raspberry preserves and powdered sugar until smooth.
Spread over the cooled brownies.
Refrigerate the brownies for 2 hours. Sprinkle with powdered sugar just before cutting and serving.