Desserts

Raspberry Truffle Brownies

photo by:kraft

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

time

prep:

20 min

total:

1 hr 55 min

servings

total:

32 servings, 1 brownie each

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What You Need

1-1/2

pkg. (4 oz. each) BAKER'S Unsweetened Chocolate (6 oz.), divided

3/4

cup (1-1/2 sticks) butter

cups sugar

eggs

tsp. vanilla

cup flour

cup coarsely chopped PLANTERS Macadamias

1/4

cup plus 3 Tbsp. seedless raspberry jam, divided

cup whipping cream

1-1/2

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

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.

Kraft Kitchens Tips

Size-Wise

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

Cooking Know-How

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

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.

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acgmom1120

posted:7/23/2009

I made this as a raspberry and strawberry. The strawberry was a bigger hit since it tasted like chocolate covered strawberries. Everyone raved about them-and boy are they rich! May I have a glass of milk please!!

cnnyl

posted:8/14/2008

I might try it without the preserves and I think I would use less whipping cream and make the topping more of a harder chocolate.

JayneD01

posted:8/9/2008

These Brownies were soooo sweet. I loved everything about them, but everbody else said it was way too sweet and too much chocolate. It will be along time before I make them again, cuz I'll be the one eating them all!

bake_master_juitsu

posted:2/5/2008

delicious!

a cook

posted:11/7/2007

I personally did not like these brownies...I took them to a ladies potluck at church, and most of them got eaten. My mother loved them, and she ended up taking the rest home with her and took some to work and people loved them-but they just were not my favorite. This is the type of thing that you either like or don't.

a cook

posted:1/17/2004

One of the best brownie recipes I've ever made.

lchau

posted:11/4/2003

This was the best brownie recipe! I had never made brownies from scratch before and they were such a hit!! The raspberry added just the right touch of something extra. I couldn't find macadamia nuts, so I left them out and they still ROCKED!

a cook

posted:9/17/2003

OOOHHH, these brownies! I think many of the worlds problems could be solved if more people shared these fabulous treats ;-) they are so rich and wonderful, people always think they came from a bakery.

a cook

posted:3/20/2003

My friend made these and sent them to us...and we're in Canada! They are divine! My family and myself were hard pressed not to devour them all at once.

a cook

posted:3/20/2003

I make this receipe once a year and it's fantastic! It's well worth the effort and time it takes to make them.