Raspberry Truffle Brownies

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

By Girl Who Ate Everything

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

1/4

cup powdered sugar

1/3

cup seedless raspberry jam

1/4

teaspoon almond extract

teaspoon shortening

raspberries for garnish

Hide Images

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.