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Made With
Magnolia Fresh Milk Plain
Ingredients
¼ cup of All-purpose flour
1 tbsp of Cocoa powder
½ tbsp of Baking powder
¼ tbsp of Salt
1 pinch of Ground cinnamon
½ cup Butter, cut into 1-inch pieces
1 ¼ cup of 8 Bittersweet chocolate chips
¾ cup of Light-brown sugar
2 eggs
1 ½ tbsp of Milk
1 ½ tbsp of Vanilla extract
1 cup of Semi-sweet chocolate chips for truffle filling
1/3 cup of Semi-sweet chocolate chips for chocolate ganache
8 oz of Softened cream cheese
1/3 cup of Seedless raspberry jam
¼ cup of Powdered sugar
¾ tbsp of Raspberry extract
2 ½ tbsp of Heavy cream
Preparation
For the brownie:
- Preheat oven to 350°
- Whisk flour, baking powder, cocoa powder, salt and cinnamon. Set it aside.
- Melt butter and bittersweet chocolate chips in a microwave for 30 seconds. Stir and repeat again until melted and smooth.
- Separately, mix light-brown sugar and eggs. Then add milk, vanilla and melted chocolate chip mixture. Mix until it is combined. Add dry ingredients and also mix it until it is combined
- Pour the final mixture into a baking dish and spread evenly. Bake for 35 minutes and remove from the oven to allow it to cool.
For truffle filling:
- Melt semi-sweet chocolate chips in microwave for 30 seconds. Stir and repeat again until melted and smooth. Set it aside to allow it to cool.
- Whip cream cheese until fluffy. Then add raspberry jam, powdered sugar and raspberry extract. Add the melted chocolate chips in and stir well.
- Pour the mixture on cooled brownies. Cover it tightly with a plastic wrap and place it in the freezer for 15 to 20 minutes.
For the ganache:
- Melt semi-sweet chocolate chips and heavy cream in a microwave for 30 seconds. Stir and repeat again until melted and smooth.
- Pour mixture into Ziploc bag and cut a small tip off the corner of the bag. Drizzle mixture over the brownies.
- Sprinkle cocoa powder and cinnamon before garnishing brownies with raspberries and mint leaves.
3 years ago