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.
Raspberry Truffle Brownies
- 24 brownies
- 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
- 1. Preheat the oven to 350°F. Grease a 9″ x 13″ pan and set aside.
- 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. Add in the eggs and stir until smooth. Add the flour and stir until flour disappears. Stir in the chocolate truffles.
- Spoon the batter into prepared pan. Gently place raspberries on top of the brownie batter.
- 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.
- 5. Serve with Haagen-Dazs White Chocolate Raspberry Truffle Ice Cream.
If you like these Raspberry Truffle Brownies, you might also like:
- Raspberry Jam Brownies from Eat, Live, Run
- Decadent Chocolate Cherry Brownies from Mountain Mama Cooks
- Twix Caramel Brownies from Two Peas and Their Pod