RASPBERRY TRUFFLE BROWNIES
A double dose of raspberry jam-spread over the baked brownies and mixed into the rich truffle topping-makes these brownies extra special.
Provided by My Food and Family
Categories Nuts
Time 1h55m
Yield 32 servings, 1 brownie each
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Microwave 4 oz. of the unsweetened chocolate and the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Spread 1/4 cup of the jam over brownies.
- Chop remaining 2 oz. unsweetened chocolate and the 6 oz. semi-sweet chocolate; set aside. Microwave cream in medium microwaveable bowl on HIGH 1 min. or just until cream comes to boil. Add chopped chocolates and the remaining 3 Tbsp. jam; stir until chocolates are completely melted and mixture is well blended. Spread over jam layer on brownies. Refrigerate 1 hour or until chocolate glaze is firm. Lift brownies out of pan onto cutting board, using foil handles. Cut into 32 pieces.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 50 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 18 g, Protein 2 g
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