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Raspberry Truffle Brownies

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.
By Girl Who Ate Everything
Updated 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

  • 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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