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Raspberry Truffle Brownies

girlwhoateeverything Recipe by

Raspberry Truffle Brownies

Brownies topped with a raspberry chocolate cream cheese layer with a slight hint of almond. 16 brownies

(12 comments)
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 0
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1
package Betty Crocker brownies (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
1/4
cup powdered sugar
1/3
cup seedless raspberry jam
1/4
teaspoon almond extract
1
teaspoon shortening
for
raspberries garnish

Directions

  • 1 Preheat oven to 350 degrees. 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.
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