Raspberry Truffle Brownies

Ingredients

• 3/4 cup all-purpose flour
• 1 tsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 pinch ground cinnamon
• 1/2 cup butter, cut into 1-inch pieces
• 1 1/4 cups bittersweet chocolate chips, I used Ghirardelli
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 1/2 Tbsp milk
• 1 1/2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 pkg cream cheese, softened
• 1/3 cup seedless raspberry jam
• 1/4 cup powdered sugar
• 3/4 tsp raspberry extract
• 1/3 cup semi-sweet chocolate chips
• 2 1/2 Tbsp heavy cream

Directions

1. For the brownie, heat the oven to 350 degrees. In a mixing bowl, whisk the flour, cocoa powder, baking powder, salt and cinnamon together, then put that bowl aside. In a microwave-safe bowl, combine the butter with 1 1/4 cups bittersweet chocolate chips, and microwave at 50% power in 30 second bursts, stirring each time, until the mixture is smooth and fully melted.
2. In another mixing bowl, use a wooden spoon to stir the light-brown sugar and eggs until they are evenly mixed. Add the milk and vanilla, then stir in the melted chocolate mixture until combined. Add the dry mixture slowly, stirring only until it disappears into the batter. Transfer the batter to a buttered 8 by 8-inch baking dish and smooth it out evenly. Bake for about 35 minutes, until a toothpick poked into the middle is not coated with raw batter. Take the pan out of the oven and let the brownies cool all the way.
3. For the truffle filling, place 1 cup semi-sweet chocolate chips in a microwave-safe bowl and melt at 50% power in 30 second bursts, stirring between rounds, until smooth. Set the chocolate aside so it can cool a bit. In a mixing bowl, beat the cream cheese with an electric hand mixer on medium speed until fluffy, about 2 minutes. Beat in the raspberry jam, powdered sugar and raspberry extract. Add the melted chocolate, then fold with a rubber spatula until the filling is combined.
4. Spread the truffle filling over the cooled brownies. Cover the baking dish snugly with plastic wrap, then move it to the freezer for 15 – 20 minutes so the filling can firm up a little. The filling will not become completely firm; it should still be soft and a little loose, but after 15 minutes in the freezer it should be set enough to slice. Chill it longer if you want a firmer layer.
5. For the ganache, combine the remaining 1/3 cup semi-sweet chocolate chips with 2 1/2 Tbsp heavy cream in a microwave-safe bowl. Microwave at 50% power in 30 second bursts, stirring after each round, until melted and smooth. Spoon the ganache into a piping bag or a Ziploc bag, then snip a small opening from one corner. Drizzle it over the brownies, or slice the brownies first and drizzle each square. If you like, dust the top with a little cocoa powder, add the smallest pinch of cinnamon, and finish with fresh raspberry and mint leaves. Store in an airtight container at room temperature.
6. If you prefer the brownie layer to taste a little less intense, swap the bittersweet chocolate chips for semi-sweet or milk chocolate chips in that portion of the recipe. Milk chocolate chips can also be used in the ganache instead of semi-sweet.