Grace Lynn's Note:
This is another dessert that I brought to the Labor Day BBQ party over the weekened. It was so rich and decadent! It tastes even better if you heat it up in the microwave for a few seconds and serve it with vanilla ice cream or fresh whipped cream! Recipe is courtesy of The Castle Inn Riverside, Wichita, KS.
My Private Note
Units: US | Metric
- vegetable oil cooking spray
- 3/4 cup unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 3 large eggs
- 2 cups sugar (I only used 1 1/2 cups and it was very sweet)
- 1/3 cup raspberry jam (I used seedless)
- 3 tablespoons black raspberry liqueur (such as Chambord) or 3 tablespoons other berry liqueur
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- powdered sugar
- 1Preheat oven to 350 degrees F.
- 2Spray 9-inch diameter springform pan with nonstick spray.
- 3Melt butter and chocolate in large saucepan over low heat, stirring until smooth.
- 4Remove from heat.
- 5Whisk in eggs, sugar, jam and liqueur.
- 6Stir in flour and salt, then chocolate chips.
- 7Transfer batter to prepared pan.
- 8Bake brownies until tester inserted into center comes out with moist crumbs attaches, about 45 minutes (Mine took about 5 minutes longer).
- 9Cool in pan on rack.
- 10Run small knife around edges of pan.
- 11Remove pan sides.
- 12Dust brownie with powdered sugar.
- 13Cut into 12 wedges.
- 14Brownies can be prepared 2 days ahead, wrapped tightly with plastic and store at room temperature.
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Nutritional Facts for Raspberry Truffle Brownies
Serving Size: 1 (111 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 426.1
- Calories from Fat 198
- Total Fat 22.0 g
- Saturated Fat 13.2 g
- Cholesterol 83.3 mg
- Sodium 74.3 mg
- Total Carbohydrate 59.1 g
- Dietary Fiber 2.7 g
- Sugars 45.4 g
- Protein 4.6 g
The following items or measurements are not included: