Raspberry Truffle Brownies | F&N Life

Ingredients

• 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.
• 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.
• 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.