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Raspberry Truffle Brownie Bars




Source of Recipe


by Laurel, from King Arthur Flour


Recipe Introduction


These are very dark and fudgy, with a nice hint of raspberry.


List of Ingredients




Brownies:
1 cup (2 sticks) butter, melted
3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
1 3/4 cups sugar
1/2 teaspoon salt
2/3 cup raspberry jam
1 teaspoon raspberry flavor
1 cup King Arthur Unbleached All-Purpose Flour
4 large eggs
1 cup semisweet or bittersweet chocolate chips (optional)

Raspberry Fudge Glaze:
1/4 cup raspberry jam
3/4 cup chopped semisweet or bittersweet chocolate
2 tablespoons light corn syrup
2 tablespoons butter
1/2 teaspoon raspberry flavor

Recipe



In a medium-sized bowl, whisk together the melted butter, cocoa, sugar, salt, jam, and flavor. Stir in the flour, eggs, and chips (if you’re using them). Pour the batter into a lightly greased 9 x 13-inch pan, spreading till it’s level.

Bake the brownies in a preheated 325°F oven for 28 to 32 minutes, until a cake tester inserted into the center comes out clean; the brownies will look slightly “wobbly” in the middle. Cool them for 1 hour before glazing.

Combine all of the glaze ingredients, and cook over low heat, or in the microwave, until the chocolate and butter are melted. Stir till smooth, and spread over the bars. Cool for several hours before cutting the brownies with a knife that you’ve run under hot water. Garnish with raspberry jelly fruit slices if desired.
Yield: about 2 dozen bars.