Raspberry truffle brownies

 
                         Raspberry Truffle Brownies
 
 Recipe By     : Best-ever Brownies
 Serving Size  : 12   Preparation Time :1:15
 Categories    : Brownies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           all-purpose flour
      1/4  teaspoon      baking soda
      1/4  teaspoon      salt
    8      tablespoons   margarine -- cut into pieces
    6      ounces        chocolate -- finely chopped
    1      cup           granulated sugar
    2      large         eggs -- room temperature
    1      teaspoon      vanilla extract
      1/2  cup           red raspberries, frozen -- thawed and drained
      3/4  cup           heavy whipping cream
    6      ounces        chocolate -- chopped
    2      tablespoons   preserves, seedless red raspberry
   12      each          raspberries
 
 BROWNIE:
      Preheat oven to 350 degrees F.  Lightly butter and flour a 9-inch 
 square pan.
 
      Sift together flour, baking soda and salt.  Set aside.  Place 6 
 ounces chocolate and margarine in a medium bowl.  Melt together in 
 microwave, stirring to combine.  Let cool 10 minutes until tepid.
 
      In a medium bowl, whisk together sugar and eggs, just until blended.  
 Add chocolate mixture and vanilla, whisking to combine.  Using a wooden 
 spoon, blend in flour mixture, just until blended.  Carefully fold in 
 raspberries.  
 
      Spread batter into prepared pan and bake 25-30 minutes until tester 
 inserted in the center comes out with a moist crumb.  Let cool completely 
 on a wire rack.
 
 FROSTING:
 
      Place  chocolate and preserves in medium metal or glass bowl.  ln a 
 small saucepan, bring heavy cream to a low simmer. Pour over chocolate and 
 preserves.  Let stand 1 minute, then stir to melt chocolate completely.  
 Place bowl in a larger bowl that has been filled with ice.  Whisk 
 periodically, until frosting has thickened to spreading consistency (soft
 peaks will form when lifted with spatula).
 
     Spoon 1/2 cup frosting into a pastry tube fitted with star tip; set 
 aside.  Spread remaining frosting evenly onto brownies.  Cut brownies into 
 12 squares.  Pipe each brownie with a rosette of frosting.  Top each 
 rosette with a fresh raspberrry.  Refrigerate until firm, approximately 30 
 minutes.  Store covered in refrigerator.
 
      Freezes well.
 
 
                    - - - - - - - - - - - - - - - - - -