Raspberry Truffle Brownies

These perfectly moist and delicious brownies are taken to another level with the addition of a smooth and amazing truffle layer then chocolate drizzled on top. The frosting, melts in your mouth and the fresh raspberry finish and light sprinkling of cocoa powder just puts these over the top. They would be a perfect dessert for a party, to treat yourself or bring to someones house for that special dessert that will wow everyone, Enjoy!!

Ingredients For The Brownie:
• 3/4 cup all-purpose flour 
  
  
• 1 teaspoon cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 pinch ground cinnamon
• 1/2 cup butter, cut into 1-inch pieces
• 1 1/4 cups semi sweet chocolate chips or bittersweet chocolate 
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 1/2 Tablespoons milk
• 1 1/2 teaspoons vanilla extract
Truffle Filling
• 1 cup semi-sweet chocolate chips
• 1 (8 ounce package) cream cheese, softened
• 1/3 cup seedless raspberry jam
• 1/4 cup powdered sugar
• 3/4 teaspoon raspberry extract or vanilla extract 
Chocolate Ganache
• 1/3 cup semi-sweet chocolate chips
• 2 1/2 Tablespoons heavy cream

Fresh Raspberries, Mint Leaves, Cocoa Powder For topping ( if desired)

Directions For The Brownie:

• 1. Preheat oven to 350 degrees. 
• 2. In a mixing bowl whisk together flour, cocoa powder, baking powder, salt and cinnamon, set aside. 3. Melt butter along with 1 1/4 cups bittersweet chocolate chips in a microwave safe bowl in microwave in 30 second intervals, stirring after each interval until melted and smooth.
• 4.  In a separate mixing bowl using a wooden spoon or spatula mix together light-brown sugar and eggs until well blended. Stir in milk and vanilla, then pour in melted chocolate chip mixture and mix until combine. Slowly add in dry ingredients and mix until just combined, do not over mix then pour mixture into a buttered or parchment lined 8 by 8-inch baking dish and spread into an even layer. 5.Bake in preheated oven for about 33-35 minutes, until toothpick inserted into center comes out clean. Remove from oven and allow to cool completely.
• Directions For The Truffle Filling:
• 1. Melt 1 cup semi-sweet chocolate chips in a microwave safe bowl 30 second intervals, stirring after each interval until melted and smooth, set aside to cool slightly. 
• 2. In a large mixing bowl, using a  mixer set on medium to high speed, whip cream cheese until fluffy, about 2 minutes. Mix in raspberry jam, powdered sugar and raspberry extract. Pour melted chocolate chips into mixture then using a rubber spatula, fold until well combine. Spread mixture over cooled brownies. Cover baking dish tightly with plastic wrap then place in freezer for 15 - 20 minutes to allow truffle filling to set slightly (truffle filling won't ever set fully,  you can freeze for 15 minutes then cut into squares. You can chill longer to further set if needed.
• Directions For The Ganache:
• 1. Melt remaining 1/3 cup semi-sweet chocolate chips along with 2 1/2 Tbsp heavy cream in a microwave safe bowl,stirring in 30 second intervals until melted and smooth. Pour mixture into  Ziploc bag and cut a small tip off corner or use a fork and drizzle. 
• 2. If desired, sprinkle top lightly with cocoa powder then garnish with a fresh raspberry and mint leaves. Store in an airtight container at room temperature.
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Slightly adapted

The recipe and photo source:http://www.cookingclassy.com/2012/12/raspberry-truffle-brownies/