Raspberry Truffle Brownies

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Okay, so these are rich, fudgy brownies, so they get an 8. That being said, I feel like you couldn't taste the raspberry AT ALL. I envisioned Paul Hollywood from The Great British Baking Show saying "I'm not getting the raspberry at all" (he says that a lot about some of the flavors). The idea was great, and I executed it well, but the flavor was off. I would not ever use this again as a raspberry brownie. I think you need chunks of whole raspberry in the mousse part, and you need WAY more raspberry sauce/jam. I wouldn't make these again.

Raspberry Truffle Brownies
For the Brownies:

·         1 and 1/4 cups all-purpose flour

·         1 teaspoon salt I also added 1 tsp. vanilla

·         2 tablespoons unsweetened cocoa powder

·         12 ounces semi-sweet chocolate, chopped

·         1 cup unsalted butter, cold and cut into cubes

·         2 cups granulated sugar I cut this down to 1 1/3 cups

·         5 large eggs, at room temperature

For the Raspberry Truffle Frosting:

·         8 ounces semi-sweet chocolate, chopped

·         (1) 8 ounce block of cream cheese, at room temperature

·         1/3 cup confectioners' sugar I left this out and it was fine

·         1/3 cup seedless raspberry jam

·         1/8 teaspoon salt I also added 1 tsp. vanilla

·         For the Chocolate Glaze: I left this out

·         4 ounces semi-sweet chocolate, chopped

·         1 teaspoon olive oil

Here is a link to the recipe:


https://bakerbynature.com/raspberry-truffle-brownies/

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