Raspberry Truffle Brownies

I make these about once a year and they are so worth it! Found this in Taste of Home. You can see a picture of it on the link above.


Raspberry Truffle Brownies

6 squares (1 ounce each) bittersweet chocolate, broken up
1/2 cup butter, cubed
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries

Frosting:
6 squares (1 ounce each) bittersweet chocolate, broken up
3/4 cup heavy whipping cream
2 tablespoons seedless raspberry jam
1 teaspoon vanilla extract

In a microwave-safe bowl, melt chocolate and butter: stir until smooth. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Combine the flour, baking soda and salt; gradually add to chocolate mixture until combined. Gently fold in raspberries. Spread into a greased 9-inch square pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near center comes out clean. Do not overbake! Cool on wire rack.

For frosting, in a microwave-safe bowl, combine the chocolate, cream and jam. Microwave at 50% power for 2-3 minutes or utnil smooth, stirring. Transer to a small mixing bowl; stir in vanilla. Place in a bowl of ice water; stir for 3-5 minutes. Beat on medium speed until small peaks form. Spread frosting over brownies. Cover and refrigerated for 30 minutes. Refrigerate leftovers. Yield: 1 dozen.