Raspberry Truffle Brownies

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Over the weekend I had a strong craving for brownies. It came out of nowhere. I think the Twix Caramel Brownies I made last week came back to haunt me:)  I tried to ignore the craving, but it didn’t go away, so I gave in and made the most decadent brownies of all time-Raspberry Truffle Brownies.  And I didn’t stop there. I topped the Raspberry Truffle Brownies with Häagen-Dazs White Chocolate Raspberry Truffle Ice Cream. I figured if I was going to give into this craving it had to be good:)

The star ingredients in these brownies are chopped up dark chocolate truffles and raspberries.

I melted butter and stirred in the sugar. Next, I added dutch processed cocoa. I highly recommend using dutch processed cocoa to make sure the brownies are dark, rich, and fudgy.

After adding the remaining ingredients, I carefully stirred in the chopped up dark chocolate truffles.

I poured the batter in the pan and gently pressed the raspberries on top of the brownie batter. I baked the brownies for about 40-45 minutes. Our house smelled divine. Every room was filled with chocolate.

When the brownies were completely cooled, I cut them into squares. The raspberries peeked through the dark chocolate brownies. I loved the pop of  pink color against the chocolate brownies. I topped each brownie with a scoop of Haagen-Dazs White Chocolate Raspberry Truffle Ice Cream.

If you haven’t tried Häagen-Dazs White Chocolate Raspberry Truffle Ice Cream, you must. The white chocolate ice cream is swirled with a tangy raspberry ribbon and dotted with chunks of chocolate fudge truffles. The ice cream is superb on it’s own, but I have to say I really really enjoyed it with the Raspberry Truffle Brownies. They are the perfect combination. The white chocolate paired nicely against the dark chocolate brownies. The raspberries in the brownies and the swirl of raspberry in the ice cream added a nice tartness to the dessert. The chunks of truffles in the brownies and ice cream sent the dessert over the moon. Everything about this dessert is decadent and that is my kind of dessert!

If you are craving the world’s best brownies and ice cream-you have to try these Raspberry Truffle Brownies and don’t forget the scoop of Häagen-Dazs White Chocolate Raspberry Truffle Ice Cream.

* This is a review for  BlogHer.com & Häagen-Dazs. Please visit the BlogHer Round-up Page and Häagen-Dazs like no other Facebook Page for more incredible ice cream!

Raspberry Truffle Brownies

Servings
24 brownies

Ingredients

  • 1 cup 2 sticks unsalted butter
  • 2 1/4 cups sugar
  • 1 1/4 cups Dutch-process cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup chopped dark chocolate truffles I used Lindt
  • 1 cup fresh or frozen raspberries
  • Haagen-Dazs White Chocolate Raspberry Truffle Ice Cream

Instructions

  1. 1. Preheat the oven to 350°F. Grease a 9″ x 13″ pan and set aside.
  2. 2. In a medium saucepan melt the butter over low-medium heat. Add the sugar and stir to combine. Return the mixture to the heat and stir until the mixture is smooth and shiny-about 1 minute. Transfer the sugar mixture to a medium-sized mixing bowl. Stir in the cocoa, baking powder, salt, and vanilla extract.
  3. 3. Add in the eggs and stir until smooth. Add the flour and stir until flour disappears. Stir in the chocolate truffles.
  4. Spoon the batter into prepared pan. Gently place raspberries on top of the brownie batter.
  5. 4. Bake the brownies for 40-45 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove brownies from the oven and cool completely on a rack before cutting and serving.
  6. 5. Serve with Haagen-Dazs White Chocolate Raspberry Truffle Ice Cream.

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Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. These look out of this world good! I grew up on Haagen-Dazs and especially their peanut butter variety. These raspberries look so fresh and like the perfect brownie complement 🙂

  2. At Christmas, my favorite candy is the dark chocolate raspberry truffles my grandma places on her cookie platters. This is like the summertime version of that…and equally adored I am sure! This looks amazing!

  3. This is funny, I just picked a boat load of fresh raspberries last weekend and came home and searched for a “raspberry brownie” recipe, but didn’t find one that looked good. Good thing you came along – I can’t wait to try this!

  4. white chocolate and raspberries are hands down one of my favorite flavor combinations, and what you’ve done here looks like heaven on a plate. very clever, very classy, and extremely appealing!

  5. Hi! Thanks for sharing this, I knew I had to try it out! I looked for the H-D ice cream to no avail 🙁 but the brownies were so divine and we enjoyed them with Vanilla ice-cream!
    – Kate

  6. Made these recently for my pregnant sister in law because chocolate and raspberry is her favorite combo….and because I wanted one. So yummy! Thanks for sharing!

  7. Very disappointed because I was really looking forward to making these and I put them in for 31 minutes and they were burnt! If anyone else is trying to make these, I suggest either using a smaller pan for thicker brownies and cutting the time significantly because I’m heartbroken right now over these not working out.. 🙁

  8. These are delicious. Chewy/crunchy on the very edges and moist and chocolatey in the center. I swirled a couple table spoons of raspberry preserves through my batter after I spooned it in the pan, before I put the raspberries in. yummy!

  9. I’ve made these TWICE! They are divine. I love raspberries; so, I put half my batter in the pan, then a layer of berries, then the rest of the batter & more berries on top! SO good- especially with the Haagen-Dazs!

  10. After looking through these pictures many times, i finally decided to make them and it was not a mistake! I had recently made some other brownies that did not turn out very well, so i was quite hesitant to trust this recipe, but like i said, it was not a mistake. These brownies really are as good as they look in the pictures! I used some special dark cocoa powder from Sweden and then added some more special dark German Ritter Sport chocolate, yum! I left them in the oven for just the slightest bit longer than i intended, and I thought they would all be ruined. I was lucky, they were still perfect: I usually like my brownies very gooey and ‘too uncooked’ as my parents say, but this time they were just right, not completely dry, but not super gooey either, the chocolate I had added had melted and it tasted like heaven. My entire family, including parents, loved the brownies and instantly wanted more! Thank you so much for this recipe, it’s amazing!

  11. I tried it for our dessert and wine party and it tasted simply superb. It was perfect with red wine. Our guests loved it. I had actually made it the previous evening and it stayed prefect for the party!! Even though I loved it, the high butter n sugar was my concern. It would be great if we could reduce the high calories, but still keep the same yummy taste 🙂 any suggestions please 🙂

  12. I’ve been baking for 43 years and usually bake 3-4 times a week. These are quite possibly the best brownies I’ve ever made. Thanks so much for sharing. I’ve had a lot of success with a lot of your recipes.

  13. This is my all time favorite ice cream, I can’t believe I missed this post! Luckily I saw it on Pinterest. I can wait to make it!

  14. That is my very favorite ice cream flavor. Someone turned me on to it recently and I just love it. Can’t wait to have an excuse to have it again with these yummy sounding brownies!

  15. Hi
    I usually don’t leave comments, but I had to say that these were the best brownies I have made! I didn’t have butter so instead I used coconut oil (200g) or exactly 1 cup melted and didn’t mix it with sugar because they don’t exactly blend well together, I just added the sugar with the cocoa, baking powder, etc mixture and then poured over the melted coconut oil and mixed it that way  – thank you for this recipe!!

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