Chocolate Raspberry Truffle Bars

READY IN: 1hr 20mins




  • Preheat oven to 350 degrees.
  • Butter and flour a 9-inch square baking pan.
  • Melt half of the chocolate in the microwave with the 2 sticks butter. Stir to combine, set aside.
  • In a large bowl, using a whisk, beat the sugar with the eggs until bubbly, about 1 minute.
  • Gradually whisk in the melted chocolate, then the flour.
  • Using a spatula, scrap the batter into the prepared pan, smooth the top and bake until a toothpick inserted in the center comes out with moist crumbs, about 35 minutes.
  • Let cool on a rack.
  • Melt the remaining chocolate and 1 1/2 tablespoons butter in the microwave. Stir to combine.
  • Pour the glaze onto the cooled truffle cake and tilt the pan to coat the top.
  • Refrigerate to partially set the glaze, about 30 minutes.
  • While the chocolate is still tacky, scatter the raspberries in a single layer on top, the n refrigerate for 10 more minutes to set the glaze completely.
  • Cut the cake into 3 inch squares.