Ingrédients pour Raspberry Truffle Brownies
- Vegetable Oil Cooking Spray
- Unsalted Butter
- Unsweetened Chocolate
- 4 large eggs
- 1 ½ cups granulated sugar
- Raspberry Jam
- Raspberry Liqueur
- All Purpose Flour
- ¼ teaspoon salt
- Semi Sweet Chocolate Chips
- Powdered sugar for dusting
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Comment préparer Raspberry Truffle Brownies
- Preheat oven to 350°F (175°C).
- Spray a 9-inch diameter springform pan with nonstick cooking spray.
- In a large saucepan, melt 1 cup (2 sticks) unsalted butter and 8 ounces of semi-sweet chocolate chips over low heat, stirring until smooth and creamy.
- Remove from heat.
- Whisk in 4 large eggs, 1 ½ cups granulated sugar, ½ cup raspberry jam, and 1 tablespoon raspberry liqueur (optional).
- In a separate bowl, whisk together 1 cup all-purpose flour and ¼ teaspoon salt. Gently fold into the wet ingredients.
- Stir in ½ cup semi-sweet chocolate chips.
- Transfer batter to the prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
- Let cool completely in the pan on a wire rack.
- Run a small knife around the edges of the pan to loosen the brownies.
- Remove the sides of the springform pan.
- Dust the brownies generously with powdered sugar.
- Cut into 12 wedges and serve. Brownies can be made 2 days ahead and stored at room temperature, tightly wrapped in plastic wrap.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
181g
Fat
66g
Carbs
19g