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
1
package Betty Crocker™ brownie mix (and oil and egg that the package calls for)
1 1/4
cups semi-sweet chocolate chips, divided
1
(8 ounce) package cream cheese, softened
1/3
cup seedless raspberry jam
1/4
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
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