Raspberry Truffle Brownies Recipe
It's a good idea to cut the cooled brownies into small squares, since they are rich. They look nice on a dessert buffet, and will most likely be devoured immediately. These yummy brownies freeze well, so in the unlikely event that there are leftovers, wrap them well and freeze for another day.
48 Small Squares
4 cups Mom's Brownie Mix
2 cups grated zucchini
1 tablespoon vanilla
1 cup semisweet chocolate chips
12 ounces fresh raspberries
1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy whipping cream
- Preheat oven to 350°.
- Spray a 9 x 13" shallow baking dish with non-stick spray.
- Combine the brownie mix, zucchini, eggs, and vanilla; stir until thick and well-mixed.
- Spread evenly in the prepared baking dish.
- Sprinkle the 1 cup chocolate chips over the brownie batter; arrange the raspberries evenly over the chocolate chips.
- Bake 30-35 minutes or until just baked through.
- Remove from the oven and let cool thoroughly.
- Meanwhile make the truffle topping: Place the 1 1/2 cups chocolate chips in a microwaveable glass container; pour the cream over and microwave 3 minutes.
- Remove the mixture from the microwave and let sit 5 minutes, then whisk until thick and smooth.
- When the brownies are cool, spread the truffle topping over.
- Refrigerate briefly until the topping is set and cut into 48 small squares.
Amount Per Serving
Calories 148 Calories from Fat 71
Percent Total Calories From: Fat 48% Protein 4% Carb. 48%
Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 3 g
Cholesterol 23 mg
Sodium 57 mg
Total Carbohydrate 18 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 2% Vitamin C 4% Calcium 0% Iron 1%
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