Recipe - Raspberry Truffle Brownies

1 cup Allpurpose flour
One fourth teaspoon Baking soda
One fourth teaspoon Salt
8 tablespoon Margarine; cut into pieces
6 ounce Chocolate; finely chopped
1 cup Granulated sugar
2 lg Eggs; room temperature
1 teaspoon Vanilla extract
One half cup Red raspberries, frozen;
thawed and drained
Three fourths cup Heavy whipping cream
6 ounce Chocolate; chopped
2 tablespoon Preserves, seedless red
raspberry
12 Raspberries

BROWNIE:
Preheat oven to 350 degrees F. Lightly butter and flour a 9inch 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 2530 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 One half 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.