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Raspberry Truffle Brownies

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains 12 Servings

INGREDIENTS

1 c All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
8 tb Margarine; cut into pieces
6 oz Chocolate; finely chopped
1 c Granulated sugar
2 lg Eggs; room temperature
1 ts Vanilla extract
1/2 c Red raspberries, frozen; thawed and drained
3/4 c Heavy whipping cream
6 oz Chocolate; chopped
2 tb Preserves, seedless red raspberry
12 Raspberries

INSTRUCTIONS

  BROWNIE:
Preheat oven to 350 degrees F.  Lightly butter and flour a 9-inch square
pan.
Sift together flour, baking soda and salt.  Set aside.  Place 6 ounces
chocolate and margarine in a medium bowl.  Melt together in microwave,
stirring to combine.  Let cool 10 minutes until tepid.
In a medium bowl, whisk together sugar and eggs, just until blended.
Add chocolate mixture and vanilla, whisking to combine.  Using a wooden
spoon, blend in flour mixture, just until blended.  Carefully fold in
raspberries.
Spread batter into prepared pan and bake 25-30 minutes until tester
inserted in the center comes out with a moist crumb.  Let cool completely
on a wire rack.
  FROSTING:
Place  chocolate and preserves in medium metal or glass bowl.  ln a
small saucepan, bring heavy cream to a low simmer. Pour over chocolate and
preserves.  Let stand 1 minute, then stir to melt chocolate completely.
Place bowl in a larger bowl that has been filled with ice.  Whisk
periodically, until frosting has thickened to spreading consistency (soft
peaks will form when lifted with spatula).
Spoon 1/2 cup frosting into a pastry tube fitted with star tip; set
aside.  Spread remaining frosting evenly onto brownies.  Cut brownies into
12 squares.  Pipe each brownie with a rosette of frosting.  Top each
rosette with a fresh raspberrry.  Refrigerate until firm, approximately 30
minutes.  Store covered in refrigerator.
Freezes well.

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