Raspberry-Truffle Brownie Bars

The recipe Raspberry-Truffle Brownie Bars can be made in approximately 3 hours. For 66 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 24. One portion of this dish contains around 3g of protein, 9g of fat, and a total of 201 calories. A couple people really liked this American dish. Head to the store and pick up egg yolk, sugar, chocolate, and a few other things to make it today. This recipe from Leites Culinaria has 87 fans. It works well as a hor d'oeuvre. With a spoonacular score of 14%, this dish is not so tremendous. Similar recipes are Peanut Butter Brownie Truffle Bars, Better than thin mints, mint truffle brownie cheesecake bars, and Raspberry Brownie Cookie Bars.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 150 minutes

 

Ingredients:

1 tablespoon Chambord or other premium raspberry liqueur

4 1/2 tablespoons Chambord or other premium raspberry liqueur

2 1/4 ounces premium unsweetened chocolate, finely chopped

1 tablespoon light corn syrup

3 tablespoons unsweetened Dutch-process cocoa powder

1 large egg yolk

3 large eggs, room temperature, lightly beaten

1 1/2 cups plus 3 tablespoons all-purpose flour

3/4 cup heavy cream

About 2 ounces premium milk chocolate, melted

3/4 cup seedless red raspberry jam, stirred to loosen (for topping)

1/4 teaspoon salt

6 ounces premium semisweet chocolate, finely chopped

1/2 cup sifted superfine sugar

1/4 cup plus 2 tablespoons unsalted butter, cut into tablespoon-size pieces

1 1/2 teaspoons pure vanilla extract

Ganache (above)

8 ounces premium semisweet chocolate, finely chopped or ground in a food processor

Equipment:

baking pan

aluminum foil

oven

bowl

frying pan

wire rack

double boiler

whisk

offset spatula

sauce pan

sieve

toothpicks

cutting board

knife

Cooking instruction summary:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line the bottom and sides of a 9 x 13 x 2-inch baking pan with foil, leaving a 1-inch overhang around the top edge of the pan. Lightly coat the foil with nonstick cooking spray.Make the crust2. Combine the flour, superfine sugar, cocoa powder, and salt in a medium bowl. Using a fork or your hands, work in the butter and egg yolk until the mixture is uniformly moistened but crumbly. (There should be no dry spots.) Press the dough into an even ¼-inch layer on the bottom of the prepared pan.3. Bake the crust 14 to 15 minutes, or until dull on top and slightly puffy but still soft. Do not overbake. Transfer to a wire rack while you prepare the filling.Make the filling4. Combine the butter, semisweet chocolate, and unsweetened chocolate in the top of a double boiler set over barely simmering water. Stir as needed until the chocolate and butter are just melted. Remove from heat and gently whisk in the superfine sugar, followed by the eggs, Chambord, and vanilla extract. Stir in the flour, mixing just until smooth and shiny. (Do not overmix, or the batter may break.) Pour the batter on top of the crust and spread into an even layer with a small offset spatula.5. Spoon the jam evenly over the top. With a small offset spatula, spread it into a thin layer that completely covers the brownie filling.6. Bake the brownies about 20 minutes. Do not overbake. When done, the brownies will be set through to the middle and slightly puffed around the edges. A cake tester inserted into the center will come out with very damp crumbs on it. Transfer to a wire rack and cool completely before glazing or storing. (The brownie will set further upon cooling.)Make the raspberry truffle glaze7. Begin the ganache by placing the chopped (or ground) chocolate in a large bowl so it forms a shallow layer. Set aside.8. Pour the cream into a medium (3-quart) nonreactive (stainless steel or coated) saucepan. Place over medium to medium-high heat and scald the cream. (That is, heat the cream to just below the boiling point. The cream will put off steam, but no bubbles should break on its surface.)9. Immediately strain the hot cream through a fine-meshed sieve directly onto the chocolate. Let the mixture sit 1 to 2 minutes without stirring, and then gently whisk until the chocolate is entirely melted. (If the chocolate does not completely melt, set the bowl over barely simmering water in a double boiler and stir regularly until smooth. Do not overheat, or the ganache may break.) Stir in the corn syrup.10. Stir in the Chambord at the end. Pour the ganache evenly over the brownie. Gently tilt or shake the pan so the ganache completely coats the top.Decorate (optional)11. For a marbled top, work quickly while the ganache is still fluid. Fill a parchment pastry cone with the melted milk chocolate. Pipe thin lines 1/4 to 1/2 inch apart across the ganache. Draw a toothpick (or cake tester) back and forth through the chocolate and ganache to create a marbled pattern.Finish the dish12. Set the pan in the refrigerator for 1 1/2 to 2 hours, or until the ganache is firm enough to cleanly cut. (Do not overchill or the brownies will harden.)13. Remove the brownies from the pan in one block by gently pulling up on the foil overhang, and place directly on a cutting board. Remove all foil and trim any uneven edges before cutting the block into 1 3/4- to 2-inch squares. For the neatest cuts, slice the bars while the ganache is firm and wipe the knife clean with a warm, damp cloth between slices. Serve at room temperature.

 

Step by step:


1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line the bottom and sides of a 9 x 13 x 2-inch baking pan with foil, leaving a 1-inch overhang around the top edge of the pan. Lightly coat the foil with nonstick cooking spray.Make the crust

2. Combine the flour, superfine sugar, cocoa powder, and salt in a medium bowl. Using a fork or your hands, work in the butter and egg yolk until the mixture is uniformly moistened but crumbly. (There should be no dry spots.) Press the dough into an even ¼-inch layer on the bottom of the prepared pan.

3. Bake the crust 14 to 15 minutes, or until dull on top and slightly puffy but still soft. Do not overbake.

4. Transfer to a wire rack while you prepare the filling.Make the filling

5. Combine the butter, semisweet chocolate, and unsweetened chocolate in the top of a double boiler set over barely simmering water. Stir as needed until the chocolate and butter are just melted.

6. Remove from heat and gently whisk in the superfine sugar, followed by the eggs, Chambord, and vanilla extract. Stir in the flour, mixing just until smooth and shiny. (Do not overmix, or the batter may break.)

7. Pour the batter on top of the crust and spread into an even layer with a small offset spatula.

8. Spoon the jam evenly over the top. With a small offset spatula, spread it into a thin layer that completely covers the brownie filling.

9. Bake the brownies about 20 minutes. Do not overbake. When done, the brownies will be set through to the middle and slightly puffed around the edges. A cake tester inserted into the center will come out with very damp crumbs on it.

10. Transfer to a wire rack and cool completely before glazing or storing. (The brownie will set further upon cooling.)Make the raspberry truffle glaze

11. Begin the ganache by placing the chopped (or ground) chocolate in a large bowl so it forms a shallow layer. Set aside.

12. Pour the cream into a medium (3-quart) nonreactive (stainless steel or coated) saucepan.

13. Place over medium to medium-high heat and scald the cream. (That is, heat the cream to just below the boiling point. The cream will put off steam, but no bubbles should break on its surface.)

14. Immediately strain the hot cream through a fine-meshed sieve directly onto the chocolate.

15. Let the mixture sit 1 to 2 minutes without stirring, and then gently whisk until the chocolate is entirely melted. (If the chocolate does not completely melt, set the bowl over barely simmering water in a double boiler and stir regularly until smooth. Do not overheat, or the ganache may break.) Stir in the corn syrup.1

16. Stir in the Chambord at the end.

17. Pour the ganache evenly over the brownie. Gently tilt or shake the pan so the ganache completely coats the top.Decorate (optional)1

18. For a marbled top, work quickly while the ganache is still fluid. Fill a parchment pastry cone with the melted milk chocolate. Pipe thin lines 1/4 to 1/2 inch apart across the ganache. Draw a toothpick (or cake tester) back and forth through the chocolate and ganache to create a marbled pattern.Finish the dish1

19. Set the pan in the refrigerator for 1 1/2 to 2 hours, or until the ganache is firm enough to cleanly cut. (Do not overchill or the brownies will harden.)1

20. Remove the brownies from the pan in one block by gently pulling up on the foil overhang, and place directly on a cutting board.

21. Remove all foil and trim any uneven edges before cutting the block into 1 3/4- to 2-inch squares. For the neatest cuts, slice the bars while the ganache is firm and wipe the knife clean with a warm, damp cloth between slices.

22. Serve at room temperature.


Nutrition Information:

Quickview
199k Calories
2g Protein
9g Total Fat
25g Carbs
1% Health Score
Limit These
Calories
199k
10%

Fat
9g
14%

  Saturated Fat
5g
34%

Carbohydrates
25g
9%

  Sugar
15g
17%

Cholesterol
46mg
16%

Sodium
43mg
2%

Alcohol
0.98g
5%

Caffeine
10mg
3%

Get Enough Of These
Protein
2g
5%

Manganese
0.19mg
10%

Selenium
6µg
9%

Copper
0.16mg
8%

Iron
1mg
6%

Vitamin B2
0.1mg
6%

Phosphorus
60mg
6%

Magnesium
22mg
6%

Fiber
1g
5%

Folate
20µg
5%

Vitamin B1
0.07mg
5%

Vitamin A
218IU
4%

Zinc
0.46mg
3%

Vitamin B3
0.57mg
3%

Potassium
94mg
3%

Calcium
21mg
2%

Vitamin B5
0.21mg
2%

Vitamin E
0.29mg
2%

Vitamin D
0.28µg
2%

Vitamin B12
0.11µg
2%

Vitamin B6
0.03mg
1%

Vitamin C
1mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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