Raz- Ma- Taz

There is no denying that chocolate and raspberries make a great couple. I would hang out with this couple any day, any time. I found this recipe for Raspberry Chocolate Truffle Brownies in the cookie cookbook my brother gave me for Christmas. They were decadent! 


The brownies are nice and moist with a little bit of crunch around the edges and the ganache frosting is to die for! These are SUPER easy to make so give it a try and impress your hubby, boyfriend, girlfriend, or whoever with these romantical brownies :) wink wink!

RECIPE from Taste of Home Cookies:

Raspberry Truffle Brownies

6 oucnes bittersweet chocolate, chopped 

1/2 cup unsalted butter, cubed

2 eggs

1 cup sugar

1 teaspoon vanilla extract

1 cup all purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh raspberries

For the Frosting:

6 ounces bittersweet chocolate, chopped

3/4 cup heavy whipping cream

2-3 tablespoons seedless raspberry jam

1 teaspoon vanilla extract

12 fresh raspberries

Preheat oven to 350 degrees.

In a small bowl, microwave chocolate and butter in 30 second intervals until melted smooth. Stir between each heating.

 In another bowl, beat eggs, sugar and vanilla. 

Stir the chocolate mixture into the egg mixture.

Combine flour, baking soda and salt; gradually add to chocolate mixture.

Spread into a greased 9'' square baking pan.

Bake 30 minutes and let cool completely.

For frosting:

In a bowl, microwave chocolate and cream and jam until smooth (in intervals as well, stirring).

Stir in vanilla and place bowl in another bowl filled with ice water to cool.

Once cooled, beat on medium speed until soft peaks form. 

(You can also put it the in fridge for 5 minutes to cool and thicken).

Cut and frost brownies and top with a fresh berry!