TRUFFLE RASPBERRY BROWNIES

Prep Time: 30 minutes

Bake Time: 25 minutes + chilling

Yield: 1 dozen

1. Preheat oven to 350°F. In a microwave, melt chocolate and butter, then stir until smooth. In a large bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour, baking soda and salt, then gradually add to chocolate mixture just until combined. Gently fold in raspberries.

2. Spread into a greased 9-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in the centre comes out clean (do not overbake). Cool on a wire rack.

3. For frosting, in a microwave-safe bowl, combine chocolate, cream and jam. Microwave at 50% power 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl and stir in vanilla. Place in a bowl of ice water, stir 3-5 minutes. With a hand mixer, beat on medium speed until soft peaks form.

4. Cut a small hole in a corner of a heavy-duty resealable plastic bag; insert #825 star tip.

Fill with ½ cup frosting. Spread remaining frosting over brownies. Cut into 12 bars.

Pipe a chocolate rosette in the centre of each brownie and top with a raspberry. Cover and refrigerate for 30 minutes or until frosting is set. Refrigerate leftovers.

6 oz. bittersweet chocolate, chopped

½ cup butter, cubed

2 large eggs

1 cup sugar

1 tsp vanilla extract

1 cup all-purpose flour

¼ tsp baking soda

¼ tsp salt

1 cup fresh raspberries

FROSTING

6 oz. bittersweet chocolate, chopped

¾ cup heavy whipping cream

2 tbsp seedless raspberry jam 1 tsp vanilla extract

12 fresh raspberries

NUTRITIONAL INFORMATION

N/A

“This is such a sophisticated dessert! Each rich, fudge-like brownie is bursting with fresh, plump, red raspberries and topped with a dreamy, bittersweet ganache. It’s true perfection for chocolate lovers of all ages!” Agnes Ward, Stratford, Ont.