Blackberry Truffle Brownies
Source of Recipe
fooddownunder.com
List of Ingredients
1 cup All-purpose flour
1/4 tsp Baking soda
1/4 tsp Salt
8 tbl Margarine, cut into pieces
6 oz Chocolate, finely chopped
1 cup Granulated sugar
2 lrg Eggs, room temperature
1 tsp Vanilla extract
1/2 cup Red Blackberries, frozen, thawed and drained
3/4 cup Heavy whipping cream
6 oz Chocolate, chopped
2 tbl Preserves, seedless red Blackberry
12 BlackberriesRecipe
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 Blackberries.
* 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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