I knew I wanted to make you a little something special for Valentine’s Day, but I couldn’t decide what to make at first. I think the national candy for the holiday is a chocolate truffle. But nothing spells l-o-v-e like a big ol’ pan of brownies. Then again, berries and chocolate make an irresistible combo. So what’s a well-meaning but conflicted baker to do? Pull all that goodness together and give you Chocolate Raspberry Truffle Brownies!
According to a very cursory Google search, I learned that only 62% of Americans celebrate Valentine’s Day. Really? That other 38% doesn’t do even a little bit of celebrating? I hope the people who don’t observe the holiday choose to make these brownies for “dessert” instead, because I’d hate for you to miss out.
The fudgy brownie recipe is from none other than the queen of brownies, Deb Perelman (Seriously, this brownie connoisseur has no less than 15 brownie recipes on her site! I would love to eat my way to her greatness.). Her one-bowl cocoa brownies are rich, dense and ridiculously addictive (especially when served chilled). But, since it is Valentine’s Day, I wanted to up my game a bit. So I spread a thin layer of seedless raspberry jam over the brownies after they had cooled and topped the whole pan with luscious chocolate ganache frosting, just like the inside of a truffle. A few fresh raspberries later, and my sweet treat for you is complete. I hope you enjoy them. Certainly beats those sugar conversation hearts, don’t you think?
P.S. I used a small heart shaped cookie cutter to make a few of them even more Valentine-y.