Raspberry Truffle Brownies

Really more truffle than brownies, these are super yummy and very rich. Be sure to cut them into tiny pieces!

What You'll Need:

3 oz unsweetened chocolate, chopped

1/3 cup butter

1/4 cup seedless raspberry jam

2 eggs

1 cup sugar

1/2 cup all purpose flour

2 tbsp whipping cream

2 tbsp butter

4 oz semisweet chocolate, chopped

1 1/4 cups raspberries, optional

How to Make It:

Preheat the oven to 350 degrees. Grease an 8 inch square pan, line it with foil, then grease the foil. In a small saucepan over low heat, melt the unsweetened chocolate, butter, and jam, stirring constantly, until smooth. Remove the pan from the heat. In a bowl, whisk the eggs and sugar until frothy. Slowly whisk in the chocolate mixture, then the flour, mixing until smooth. Pour the brownie batter into the prepared pan. Bake until the brownies are set, about 25-30 minutes (but don't try the "toothpick test" with these brownies- if you wait till the toothpick comes out clean, the brownies will be way overdone!) Let the brownies cool completely in the pan on a wire rack.

In a small saucepan over low heat, heat the cream, butter and semisweet chocolate, stirring until smooth. Let this chocolate mixture cool slightly, then pour it over the brownies and spread it evenly. Top the brownies with the raspberries, if you're using them, and chill the pan until the brownies are cold. Lift the foil out of the pan, cut up the brownies and serve.

These brownies need to stay refrigerated as long as possible- if you let them sit out on a serving plate for too long, they get too soft and they're hard to eat!