Title: Raspberry Truffle Brownies
Categories:
Yield: 12 Servings

1 c All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
8 tb Margarine; cut into pieces
6 oz Chocolate; finely chopped
1 c Granulated sugar
2 lg Eggs; room temperature
1 ts Vanilla extract
1/2 c Red raspberries, frozen;
-thawed and drained
3/4 c Heavy whipping cream
6 oz Chocolate; chopped
2 tb Preserves, seedless red
-raspberry
12 Raspberries

BROWNIE:
Preheat oven to 350 degrees F. Lightly butter and flour a 9-inch square
pan.

Sift together flour, baking soda and salt. Set aside. Place 6 ounces
chocolate and margarine in a medium bowl. Melt together in microwave,
stirring to combine. Let cool 10 minutes until tepid.

In a medium bowl, whisk together sugar and eggs, just until blended.

Add chocolate mixture and vanilla, whisking to combine. Using a wooden
spoon, blend in flour mixture, just until blended. Carefully fold in
raspberries.

Spread batter into prepared pan and bake 25-30 minutes until tester
inserted in the center comes out with a moist crumb. Let cool completely
on a wire rack.

FROSTING:

Place chocolate and preserves in medium metal or glass bowl. ln a
small saucepan, bring heavy cream to a low simmer. Pour over chocolate and

preserves. Let stand 1 minute, then stir to melt chocolate completely.
Place bowl in a larger bowl that has been filled with ice. Whisk
periodically, until frosting has thickened to spreading consistency (soft
peaks will form when lifted with spatula).

Spoon 1/2 cup frosting into a pastry tube fitted with star tip; set
aside. Spread remaining frosting evenly onto brownies. Cut brownies into

12 squares. Pipe each brownie with a rosette of frosting. Top each
rosette with a fresh raspberrry. Refrigerate until firm, approximately 30

minutes. Store covered in refrigerator.

Freezes well.