Raspberry Truffle Brownies
1 cup unsalted butter
¾ cup best-quality semisweet chocolate chips (I like Guittard)
1 cup sugar
1/2 cup Hershey's Special Dark cocoa powder
8 oz mascarpone cheese, softened (I found this in the gourmet cheese section at Harmon's)
2 t vanilla
1 cup flour
1/2 t salt
Preheat oven to 325. Butter a 9x13" pan.
Place chocolate chips in bowl of electric mixer. In small pan, melt the butter. Pour hot butter over chocolate chips and let sit for 1 minute. Turn mixer on low and stir until chips are completely melted. Mix in sugar and cocoa powder. Beat in mascarpone, eggs and vanilla. Remove bowl from mixer stand. Gently fold in flour and salt with rubber spatula.
Pour batter into prepared pan and spread evenly. Press raspberries into batter at regular intervals. Bake for 40-45 minutes, or until toothpick comes out clean. Cool for 10-15 minutes.
Raspberry Chocolate Ganache:
1 (12 oz) bag best quality semi sweet chocolate chips
2 cups fresh or frozen raspberries
1/2 cup sugar
1/2 cup heavy cream
4 T unsalted butter
Place chocolate chips in large mixing bowl and set aside.
Combine berries and sugar in small saucepan over medium heat. Cook, stirring occasionally, until berries begin to break down. Remove seeds by pressing mixture through strainer, catching liquid in small bowl. Discard seeds. Pour liquid over chocolate chips. In separate saucepan, bring cream and butter just to boiling. Pour over chips and let stand 1 minute. Stir until smooth. Pour warm ganache over brownies.
Wait until set before cutting into squares. I made these on an especially warm day, so I had to refrigerate them for a few hours to get the ganache to set.