If dark chocolate and intense flavors are your thing, these treats are for you. They really do taste like truffles, which I’ve only made once because they’re incredibly messy. And not unlike those little high-end confections, these brownies are best consumed in just a few bites; a little goes a very, very long way.
The original recipe comes from the King Arthur Baking Essential Cookie Cookbook and included raspberry extract in both the brownies and glaze, but I didn’t have any so I left it out. They’re still delicious, though.
For the brownies
- 12 tablespoons butter
- 2 cups sugar
- 1 cup Dutch-process (aka Hershey’s Special Dark) cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
- 3 eggs, at room temperature
- 1 cup flour
For the glaze
- 1/4 cup seedless raspberry jam
- 3/4 cup semisweet chocolate, chopped
- 2 tablespoons light corn syrup
- 2 tablespoons butter
Preheat oven to 325 degrees. Line a 9 x 13 baking tin with foil and spray lightly with baking spray. Sprinkle the bottom with sugar; this is my tip for a slightly crunchy bottom crust that adds a nice texture to otherwise soft treats like brownies.
In a large pot, melt butter over low heat. Stir in sugar and continue heating for another minute while stirring, until the mixture is just hot. Remove from heat and stir in cocoa powder, salt, and baking powder, then whisk in eggs and vanilla extract. Stir in flour, then spread evenly in prepared pan.
Bake for 28-30 minutes, until a cake tester inserted in the center comes out clean. Cool completely before glazing.
For the glaze, combine raspberry jam, semisweet chocolate, light corn syrup, and butter in a medium saucepan on low heat; stir until melted and smooth. Spread over brownies; allow to set before cutting. Makes 24.