Savannah R’s Raspberry Truffle Brownies modified from our family cookbook”
1 1/4 cup sugar
3/4 cup butter or margarine
half cup unsweetened cocoa powder
1 teaspoon vanilla
one and a half cups of all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup milk
1 cup halfed walnuts (optional)
two and a half cups sifted powdered sugar
6 tablespoons butter or margarine softened
1/2 cup unsweetened cocoa powder
2 tablespoons raspberry liqueur or melted seedless raspberry jam
1 - 3 tablespoons milk
4 ounces white chocolate baking squares cut and melted
Grease a 15x10x1-inch baking pan; set aside.
In pan heat sugar, butter, and cocoa powder over medium heat till butter melts, stirring constantly. Remove from heat.
Add eggs and vanilla. Using a wooden spoon. Beat lightly just till combined.
Combine flour, baking powder, and baking soda.
Add flour mixture and milk alternately to chocolate mixture, beating after each addition.
Pour batter into prepared baking pan.
Bake in a 350 degrees oven about 20 minutes or till a wooden toothpick inserted near the center comes out clean. cool for 2 hours on a wire rack.
In a large mixing bowl combine powdered sugar, cocoa powder, butter or margarine, and raspberry liqueur or jam.
Beat with an electric mixer on medium speed, adding milk(1 tablespoon at a time) till frosting is creamy and easy to spread.
Spread over brownies. Drizzle with melted white chocolate (optional). Let stand 1 hour cut into bars.
Pairs Well With
I found this recipe a couple years ago when I was looking in my family cookbook for something to make for dessert. I make them all the time because they are so delicious! They are just about bursting with raspberry flavor and a semi chewy brownie on the bottom! I chose this recipe because I think that people should try brownies and raspberries together. CHEMISTRY INFORMATION: In addition to the pure substance and mixtures shown below, the unmixed batter, the batter after the almonds are added, and the finished brownies are all heterogeneous mixtures. The butter warming up after it is taken out of the refrigerator, and the batter being formed into a rectangle due to the pan are both physical changes. The brownies rising up in the oven and the smell of the cooked brownies are both clues to chemical changes. NUTRITION INFORMATION: Per Brownie : 143 calories, 68 mg sodium, 22 mg cholesterol, 19 g carbohydrates, 2 g protein, 0 g fiber.
Submitted by: "Savannah R."