Belgian Raspberry Brownies With Truffle Ganache


  • 1/2 cup unsalted butter
  • 1/2 cup raspberry beer
  • 1/4 cup seedless raspberry preserves
  • 5 ounces coarsely chopped bittersweet chocolate
  • 1 cup all-purpose flour
  • 1/3 cup dark cocoa powder such as Hershey’s Special Dark
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar, firmly packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • 2 tablespoons heavy whipping cream
  • 5 ouncesLindt dark chocolate truffles, coarsely chopped


Preheat oven to 375°F. Line an 11×8-inch baking dish with foil; coat with cooking spray. Melt 1/2 cup butter in a small saucepan over medium heat; stir in beer and raspberry preserves. When mixture is hot, and starts to bubble, turn heat off, and stir in bittersweet chocolate until melted and well combined; set aside. In a medium sized mixing bowl, sift together flour, cocoa powder, and salt. In a large mixing bowl, using an electric mixer on high speed, beat together granulated sugar, brown sugar, eggs, and vanilla for 3 minutes. Reduce mixer speed to low, and beat in melted chocolate mixture until well combined. Stir in flour mixture until just combined. Scrape batter into prepared dish; bake for 20-25 minutes, or until set. Plunge dish into a larger baking dish filled with ice water, until brownies are cool. To make the ganache, melt 1 tablespoon butter in a small saucepan set over medium heat; stir in cream. When mixture starts to bubble, reduce heat to low, and stir in chopped truffles until melted and smooth. Pour ganache over brownies and smooth the surface using a rubber spatula. Freeze the brownies until ganache is set, about 15 minutes. Lift the foil-lined brownies out of dish and slice into bars using a sharp knife.

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