Raspberry Truffle Brownies Recipe

Raspberry Truffle Brownies Recipe

Ingredients:

3/4 c of butter (unsalted); softened
4 oz of chopped chocolate (unsweetened)
3 fresh eggs (large)
2 c of sugar (white)
1/3 c of raspberry preserves
3 Tbsps of berry liqueur (Chambord)
1 c of flour (all purpose); sifted
1/4 tsp of salt
1 c of chocolate flakes (semi-sweet)
confectioner’s sugar

Instructions:

Preheat the oven at 350 degrees F. Grease up a 9 inch diameter springform pan by spraying with a nonstick vegetable oil spray.

Over slow flame, stir the chocolate and butter in a saucepan; stir constantly until melted and smooth then take out from the heat. Beat in the eggs, sugar, liqueur, and preserves. Mix in the salt and flour. Blend well until lumps disappear then fold in chocolate flakes.

Pour the mixture onto the pan and bake for about forty-five minutes. Let it cool completely then sift over confectioner. Cut to wedges prior to serving.

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