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.
Chocolate Raspberry Truffle Brownies
- 1 stick plus 2 tablespoons unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 -1/3 cup seedless raspberry jam, warmed slightly and stirred until smooth
- 4 ounces bittersweet chocolate chips (about 1/3 of a 12-ounce bag)
- 1/3 cup heavy cream
- Fresh raspberries (I used less than 1/2 pint)
- Preheat oven to 325 degrees. Line an 8 inch pan with enough parchment paper that the length drapes over the sides.
- Combine the butter, sugar, cocoa powder and salt in a large microwavable bowl. Heat for 60 seconds, stir, and continue heating in 30 second increments until the butter is melted and the mixture is hot to the touch. (It will still be grainy; that's OK as it will smooth out when you add the rest of the ingredients.) Set aside to cool briefly.
- Add the vanilla and eggs one at a time to the cocoa mixture, stirring vigorously after each addition. You want the batter to look thick and shiny. Gently stir in the flour until it is mostly combined and then stir vigorously again for 40 strokes. Pour into the prepared pan and bake for 33-35 minutes or until a toothpick inserted in the center still has a bit of moist batter. Cool on a rack. Lift parchment edges out of pan when ready to add toppings.
- Evenly spread jam over top of brownies. Refrigerate while making ganache.
- Place chocolate chips and cream in a microwavable bowl. Heat for 30 seconds, stir with a whisk and repeat until chocolate is fully melted and mixture is smooth. Let cool slightly.
- Evenly spread ganache over brownies. Cut into 9-12 pieces and top with fresh raspberries.
You may have a little bit of ganache leftover. Oh darn.