Raspberry Truffle Squares
These squares are over-the-top rich!
Squares
2 cups (4 sticks, 16 ounces) unsalted butter
2 3/4 cups sugar
6 ounces bittersweet or semisweet chocolate (a generous cup of chopped chocolate)
1 teaspoon salt (if you've used salted butter, reduce the salt to 1/2 teaspoon)
2 teaspoons vanilla extract
1 teaspoon raspberry flavor
4 large eggs
1 1/2 cups King Arthur Unbleached All-Purpose Flour
Topping
1/2 cup raspberry jam
4 ounces chopped semisweet or bittersweet chocolate (about 2/3 cup)
4 ounces heavy cream
Preheat the oven to 400°F.
Melt the sugar and butter together in a saucepan or microwave safe bowl. Cool to lukewarm. Add the chocolate, stirring until totally melted, then stir in the salt, vanilla, and raspberry flavor.
Whisk in the eggs, then the flour. Pour the batter into an ungreased 9" x 13" pan, shaking it to level the batter.
Bake the bars for 30 minutes. The bars in the middle of the pan might feel soft and undercooked, but they should be pulling away from the edges of the pan. Remove the pan from the oven. Heat the jam slightly, then spread it evenly over the warm bars. Cool for 30 minutes.
Melt the chocolate and cream together, stirring until smooth. Spread over the squares. Allow to cool for several hours, or overnight. Cut into small squares (about 1 1/4" x 1 1/4").
The squares will keep, well wrapped and refrigerated or frozen, for several weeks. Allow to warm to room temperature before serving. Yield: about 80 squares.
Reviews
01/02/2010
I just didn't like this recipe at all. I thought they would be so wonderful but was very dissapointed. I guess I just don't like chocolate and raspberry together as well as I though I would. I agree with the other comments, they were very hard to get out of the pan. Moving On.......
Sorry to disappoint with this recipe,but glad you are moving on to other recipes on our website. Happy Baking! Irene @ KAF
11/25/2009
These are absolutely delicious, but difficult to work with. It would be great to be able to remove the "brownies" from the pan before spreading the jam, then the icing over, but this is not possible because you have to spread the raspberry jam over the hot-out-of-the-oven brownies. That being said, these things are awful to remove from the pan! And the knife sticks terribly as you try to cut them. Now, after the first 3" of the squares were removed from the pan, I had an easier time of it. Rinsing the knife under hot water and wiping it with a paper towel after every single cut produced nice, neat, squares. When I was finished and these were garnished and arranged in little paper cups in gold gift boxes, they looked wonderful. But quite the pain to make! I will do it again, though, to see if there are any changes I could make to make the process easier.
09/01/2009
These are easy to make and often requested by friends and coworkers. They are incredibly rich and delicious. One tip, I find that using a glass pan works better than metal.
01/15/2009
This is fantastic. I think next time I make them I will try to remove the "brownies" first before I spread the raspberry and chocolate on top. When the raspberry jam contacts the hot pan it forms a seal around the edge. The first one is a little hard to get out of the pan but then that is the cooks, right? These will be the dessert I bring when I have to bring something that looks fancy, tastes fancy but isn't.
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