*  Exported from  MasterCook II  *

                        Raspberry Truffle Brownies

Recipe By     : Best-ever Brownies
Serving Size  : 12   Preparation Time :1:15
Categories    : Brownies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           all-purpose flour
     1/4  teaspoon      baking soda
     1/4  teaspoon      salt
   8      tablespoons   margarine -- cut into pieces
   6      ounces        chocolate -- finely chopped
   1      cup           granulated sugar
   2      large         eggs -- room temperature
   1      teaspoon      vanilla extract
     1/2  cup           red raspberries, frozen -- thawed and drained
     3/4  cup           heavy whipping cream
   6      ounces        chocolate -- chopped
   2      tablespoons   preserves, seedless red raspberry
  12      each          raspberries

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 
raspberries.  

     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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