Raspberry Truffle Brownies

• 2 sticks Unsalted Butter
• 2-1/4 cups Sugar
• 1-1/4 cup Dutch-processs Cocoa
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 Tablespoon Vanilla
• 4 Large Eggs
• 1-1/2 cup All-purpose Flour
• 1 cup Chopped Dark Chocolate Truffles (I Used Lindt)
• 1 dash Fresh Raspberries
• Ice Cream, To Serve

1. Preheat oven to 350 degrees F. Grease a 9x13 pan and set aside.
2. In a medium saucepan, melt butter over low-medium heat. Add sugar and stir to combine. Stir until the mixture is smooth and shiny (about 1 minute). Pour sugar mixture into a medium-sized mixing bowl. Stir in cocoa, baking powder, salt, and vanilla. Add the eggs and stir until smooth. Add flour and stir just until flour disappears. Gently fold in the chopped truffles.
3. Gently spoon brownie batter into prepared pan. Gently place raspberries on top of the batter. Bake brownies for 40-45 minutes, or until an inserted toothpick comes out clean. The brownies should be set on the edges while the middle should look moist, but not undercooked. Remove brownies from oven and cool completely on wire rack before cutting and serving with a scoop of ice cream.

butter, sugar, dutch, baking powder, salt, vanilla, eggs, allpurpose, chocolate truffles, fresh raspberries, cream

Taken from tastykitchen.com/recipes/desserts/raspberry-truffle-brownies-2/ (may not work)