Who else loves those heart shaped boxes of chocolates we see at Valentine’s Day? That adventurous first bite of chocolate, when you don’t know which flavor you’re getting, is so much fun! I adore the fruit ganache filled chocolate bon bons. If you love bon bons too, you’ll love these brownies. They’re rich, fudgy and topped with a silky raspberry ganache that makes you feel like you’re biting into a raspberry truffle. The ganache adds an elegant touch to these brownies, so dried rose buds, rose petals and crispy chocolate pearls were my toppings of choice.
This isn’t the first time I’ve created elegant brownies. I displayed beautifully decorated brownies at two previous cookie conventions and they were well received. Elevated brownies are unexpected, but they’re definitely appreciated!
To watch the Raspberry Truffle Brownie Instagram video, click here.
- 1 cup (4 1/2 oz or 128g) all purpose flour
- 2 tablespoons unsweetened cocoa powder, preferably Dutch process or dark
- 1/2 teaspoon fine sea salt
- 3/4 cup (6 oz or 170g) unsalted butter, cubed
- 8 ounces (or 227g) bittersweet chocolate (70-72%), finely chopped
- 1 1/2 cups (10 1/2 oz or 300g) sugar
- 3 large eggs
- 1 large egg yolk
- 1 1/2 teaspoons vanilla bean paste or pure vanilla extract
- 1/2 cup (4 oz or 118ml) strained raspberry purée
- 1/4 cup (2 oz or 59ml) heavy cream
- 4 ounces (or 113g) white chocolate, finely chopped
- Preheat oven to 325ºF. Line an 8 x 8-inch baking pan with parchment paper, leaving a couple of inches of overhang.
- In a medium bowl, sift together flour, cocoa powder and salt.
- In a large heat safe bowl, melt butter together with chocolate, in the microwave or on the stovetop over a pan or barely simmering water. Stir until smooth.
- Beat sugar into butter and chocolate mixture until well combined.
- Add eggs, egg yolk and vanilla to chocolate mixture and whisk until smooth.
- Fold in flour mixture until combined, scraping the bottom of the bowl as needed.
- Transfer batter to prepared baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs on it, about 25-30 minutes. Do not over bake. Let cool completely.
- Place white chocolate in a medium bowl.
- In a small saucepan over medium-low heat, simmer raspberry purée until reduced by half. Combine heavy cream with reduced purée in saucepan. Heat until bubbles start to form around the edges. Do not boil.
- Pour over white chocolate and let stand 5 minutes. Stir until smooth and well combined. Spread over cooled brownies.
To find dried rosebuds, click here.
To find dried rose petals, click here.