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Raspberry Truffle Brownies

Raspberry Truffle Brownies

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Brownies topped with a raspberry chocolate cream cheese layer with a slight hint of almond.MORE+LESS-

Updated December 30, 2014


package Betty Crocker™ brownie mix (and oil and egg that the package calls for)

1 1/4

cups semi-sweet chocolate chips, divided


(8 ounce) package cream cheese, softened


cup seedless raspberry jam


teaspoon almond extract

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  • 1

    Preheat oven to 350°F. Line a 9x13 pan with heavy aluminum foil and spray with cooking spray. Mix brownie mix, eggs, and oil according to brownie directions.Bake brownies according to package directions. Let cool.

  • 2

    Melt 1 cup of the chocolate chips and let cool slightly. In a mixing bowl, beat the cream cheese until fluffy; add the powdered sugar, almond extract, and raspberry jam; mix well.

  • 3

    Stir in the melted chocolate and mix until combined. Spread the filling evenly over the cooled brownies and chill in the refrigerator.

  • 4

    For the glaze, melt remaining 1/4 cup chocolate chips and shortening in the microwave in 30 seconds intervals or until melted. Mix well.

  • 5

    Drizzle glaze over chilled brownies with a fork.

  • 6

    Keep chilled until serving and then garnish with raspberries.

No nutrition information available for this recipe

Watch the video: Clever Ways to Salvage Ruined Brownies


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