Raspberry Truffle Brownies

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Baked by: Laura

Of all the desserts, brownies must be the mashed potatoes of the sweets comfort food world. Classic and delicious, there are few people who can resist the easy charm that is a brownie. Chances are, whenever you started your own adventures in baking, one of the first things you ever made was a batch of brownies. For us here at Two Brunettes Baking, the best treats are old favorites reinvented! Below is another great recipe from my trusty Better Homes and Gardens New Cook Book! The Raspberry Truffle Brownie is a classic cake brownie with a raspberry chocolate frosting and white chocolate drizzle. If you are looking for a comfy classic with a delicious make over, than these are the brownies for you.

Raspberry Truffle Brownies

                                                              Servings: 18-24 brownies

                                                  1 ¼  Cups sugar

                                                     ¾  Cup butter

                                                     ½  Cup unsweetened cocoa powder

                                                   2       Eggs

                                                    1       Teaspoon vanilla

                                                    1 ½  Cups all-purpose flour

                                                    1       Teaspoon baking powder

                                                       ¼  Teaspoon baking soda

                                                     1        Cup milk ( I used whole)

                                                     1        Cup chopped walnuts

 (Better Homes and Gardens Magazine , 1996, p. 185)

 

 Raspberry Truffle Frosting

2 ½    Cups sifted powdered sugar

             ½     Cup unsweetened cocoa powder

      6          Tablespoons butter, softened

                                   2          Tablespoons melted seedless raspberry jam

1-3  Tablespoons milk

                                          4 oz      White chocolate chips, bars or baking squares.

(Better Homes and Gardens Magazine , 1996, p. 186)

Step 1: Pre-heat your oven to 350° and gather together all of your ingredients for your brownies. If you find it helpful go ahead and pre-measure all of your ingredients out now.

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Step 2:  In a sauce pan on medium heat, combine 1 1/4 cups sugar, 3/4 cup butter, and cocoa powder. Stir mixture constantly until butter is completely melted.

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Step 3: Remove the mixture from heat and add in the 2 eggs and 1 teaspoon vanilla. Mix lightly with a wooden spoon just until combined. Do NOT over mix the batter or the brownies will not rise in the oven.

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Step 4: Combine and mix the 1 1/2 cup flour, 1/4 teaspoon baking soda, and 1 teaspoon baking powder. Then add the mixture and the 1 cup milk, alternating between additions. Beat between additions.  After you finish adding the flour mixture and the milk fold in 1 cup of walnuts.

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Step 5: Bake your brownies for 20 minutes or until an inserted toothpick comes out clean. Let cool for 2 hours before frosting.

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Step 6: While your brownies are cooling you can start on your icing. In a large bowl mix together 2 1/2 cups sifted, 1/2 cup cocoa powder, 6 tablespoons of softened butter, and 2 tablespoons melted raspberry jam. Combine using a hand mixer on a medium setting to combine adding milk one tablespoon at a time until the icing is creamy.

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Step 7: Once brownies are cool, ice them and then chill them for 1 hour.

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Step 8: After the brownies are chilled, melt your 4 oz of white chocolate and drizzle over the top. Enjoy!

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Raspberry Truffle Brownies
Yields 24
New take on an old favorite!
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Ingredients
  1. Cake Brownies
  2. 1 ¼ Cups sugar
  3. ¾ Cup butter
  4. ½ Cup unsweetened cocoa powder
  5. 2 Eggs
  6. 1 Teaspoon vanilla
  7. 1 ½ Cups all-purpose flour
  8. 1 Teaspoon baking powder
  9. ¼ Teaspoon baking soda
  10. 1 Cup milk ( I used whole milk)
  11. 1 Cup chopped walnuts
  12. Raspberry Truffle Frosting
  13. 2 ½ Cups sifted powdered sugar
  14. ½ Cup unsweetened cocoa powder
  15. 6 Tablespoons butter, softened
  16. 2 Tablespoons melted seedless raspberry jam
  17. 1-3 Tablespoons milk
  18. 4 oz White chocolate chips, bars or baking squares.
Instructions
  1. Pre-heat your oven to 350° and gather together all of your ingredients for your brownies. If you find it helpful go ahead and pre-measure all of your ingredients out now.
  2. In a sauce pan on medium heat, combine 1 1/4 cups sugar, 3/4 cup butter, and cocoa powder. Stir mixture constantly until butter is completely melted.
  3. Remove the mixture from heat and add in the 2 eggs and 1 teaspoon vanilla. Mix lightly with a wooden spoon just until combined. Do NOT over mix the batter or the brownies will not rise in the oven.
  4. Combine and mix the 1 1/2 cup flour, 1/4 teaspoon baking soda, and 1 teaspoon baking powder. Then add the mixture and the 1 cup milk, alternating between additions. Beat between additions. After you finish adding the flour mixture and the milk fold in 1 cup of walnuts.
  5. Bake your brownies for 20 minutes or until an inserted toothpick comes out clean. Let cool for 2 hours before frosting.
  6. While your brownies are cooling you can start on your icing. In a large bowl mix together 2 1/2 cups sifted, 1/2 cup cocoa powder, 6 tablespoons of softened butter, and 2 tablespoons melted raspberry jam. Combine using a hand mixer on a medium setting to combine adding milk one tablespoon at a time until the icing is creamy.
  7. Once brownies are cool, ice them and then chill them for 1 hour.
  8. After the brownies are chilled, melt your 4 oz of white chocolate and drizzle over the top. Enjoy!
Adapted from (Better Homes and Gardens Magazine , 1996, p. 185)
Adapted from (Better Homes and Gardens Magazine , 1996, p. 185)
Two Brunettes Baking http://www.twobrunettesbaking.com/

Let us know how you like them! Be sure to take pictures of your beautiful cookies and tag us on Instagram #twobrunettesbaking!

One comment

  1. Paul Oberle says:

    Brownies are the third most important of the twelve food groups. What an amazing recipe! I was going to make a lasagna for my three nephews who were in my care temporarily until my sister got out on bail. Since I had no ricotta cheese but a crap ton of truffle I figured I would just whip up three batches of these brownies.

    Whoa – baking is hard but you dames got it down to a science.

    After two nights of brownies for dinner I sent each kid to school with what was left over. They were ‘lil maniacs but happy as can be. I am headed to pick them up right now from the school nurse.

    Thanks Brunette Baker Dames! – next time can you do a recipe for making oatmeal rasin cookies the size of this pizza stone.

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