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Raspberry Truffle Brownies

  • Prep 15 min
  • Total 45 min
  • Servings 16

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

Girl Who Ate Everything
December 30, 2014

Ingredients

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
1/4
cup powdered sugar
1/3
cup seedless raspberry jam
1/4
teaspoon almond extract
1
teaspoon shortening
raspberries for garnish

Steps

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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.
 

Nutrition Information

No nutrition information available for this recipe

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