Name: Raspberry Truffle Brownies
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: Makes 32 servings, 1 brownie each.
Ingredients: 1-1/2 pkg. (4 oz. each) BAKER&#39;S Unsweetened Chocolate (6 oz.), divided; 3/4 cup (1-1/2 sticks) butter; 2 cups sugar; 3 eggs; 1 tsp. vanilla; 1 cup flour; 1 cup coarsely chopped macadamia nuts; 1/4 cup plus 3 Tbsp. seedless raspberry jam, divided; 1 cup whipping cream; 1-1/2 pkg. (4 oz. each) BAKER&#39;S Semi-Sweet Chocolate (6 oz.)

13 Review(s)

1 Hr(s) 55 Min(s)

20 Min(s) Prep

1 Hr(s) 35 Min(s) Cook

A double dose of raspberry jam—spread over the baked brownies and mixed into the rich truffle topping—makes these brownies extra special.

What You Need

Select All

32 servings

Original recipe yields 32 servings

1-1/2 pkg. (4 oz. each) BAKER'S Unsweetened Chocolate (6 oz.), divided

3/4 cup (1-1/2 sticks) butter

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup coarsely chopped macadamia nuts

1/4 cup plus 3 Tbsp. seedless raspberry jam, divided

1 cup whipping cream

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.)

Let's Make It

Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Microwave 4 oz. of the unsweetened chocolate and the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Spread 1/4 cup of the jam over brownies.

Chop remaining 2 oz. unsweetened chocolate and the 6 oz. semi-sweet chocolate; set aside. Microwave cream in medium microwaveable bowl on HIGH 1 min. or just until cream comes to boil. Add chopped chocolates and the remaining 3 Tbsp. jam; stir until chocolates are completely melted and mixture is well blended. Spread over jam layer on brownies. Refrigerate 1 hour or until chocolate glaze is firm. Lift brownies out of pan onto cutting board, using foil handles. Cut into 32 pieces.

Kitchen Tips

Tip 1

Size Wise

Savor a serving of this crowd-pleasing dessert on special occasions.

Tip 2

Cooking Know-How

If baking in glass baking dish, reduce oven temperature to 325°F.

Tip 3

Special Extra

Bake and glaze brownies as directed. Remove from pan; cut into diamond-shaped bars. Garnish each bar with a fresh raspberry just before serving.

Nutrition

Calories

230

Calories From Fat

% Daily Value*

Total Fat 15g

19%

Saturated Fat 7g

35%

Trans Fat 0g

Cholesterol 40mg

13%

Sodium 50mg

Total Carbohydrates 24g

Dietary Fiber 2g

Sugars 18g

36%

Protein 2g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

Makes 32 servings, 1 brownie each.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.