Truffle Raspberry Brownies

• 6 ounces bittersweet chocolate, chopped
• 1/2 cup butter, cubed
• 2 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• 6 ounces bittersweet chocolate, chopped
• 3/4 cup heavy whipping cream
• 2 tablespoons seedless raspberry jam
• 1 teaspoon vanilla extract
• 12 fresh raspberries

1. Preheat oven to 350u0b0. In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour, baking soda and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries.
2. Spread into a greased 9-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
3. For frosting, in a microwave-safe bowl, combine chocolate, cream and jam. Microwave at 50% power 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir 3-5 minutes. With a hand mixer, beat on medium speed until soft peaks form.
4. Cut a small hole in a corner of a heavy-duty resealable plastic bag; insert #825 star tip. Fill with 1/2 cup frosting. Spread remaining frosting over brownies. Cut into 12 bars. Pipe a chocolate rosette in the center of each brownie; top with a raspberry. Cover and refrigerate 30 minutes or until frosting is set. Refrigerate leftovers.

bittersweet chocolate, butter, eggs, sugar, vanilla, flour, baking soda, salt, fresh raspberries, bittersweet chocolate, heavy whipping cream, seedless raspberry jam, vanilla, fresh raspberries

Taken from www.tasteofhome.com/recipes/truffle-raspberry-brownies/ (may not work)