Belgian Raspberry Brownies with Truffle Ganache Ingredients:
1/2 cup unsalted butter
1/2 cup raspberry beer
1/4 cup seedless raspberry preserves
5 ounces coarsely chopped bittersweet chocolate
1 cup all-purpose flour
1/3 cup dark cocoa powder (such as Hershey's Special Dark)
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon unsalted butter
2 tablespoons heavy whipping cream
5 ounces coarsely chopped dark chocolate truffles (Lindt)
Preheat oven to 375 degrees F. Line an 11x8-inch baking dish with foil; coat with cooking spray.
Melt 1/2 cup butter in a small saucepan over medium heat; stir in beer and raspberry preserves. When mixture is hot, and starts to bubble, turn heat off, and stir in bittersweet chocolate, until melted, and well combined; set aside.
In a medium sized mixing bowl, sift together flour, cocoa powder, and salt.
In a large mixing bowl, using an electric mixer on high speed, beat together granulated sugar, brown sugar, eggs, and vanilla, for 3 minutes. Reduce mixer speed to low, and beat in melted chocolate mixture, until well combined. Stir in flour mixture, until just combined.
Scrape batter into prepared dish; bake at 375 degrees F, for 20-25 minutes, or until set. Plunge dish into a larger baking dish, filled with ice water, until brownies are cool.
To make the ganache, melt 1 tablespoon butter, in a small saucepan set over medium heat; stir in cream. When mixture starts to bubble, reduce heat to low, and stir in chopped truffles, until melted, and smooth. Pour ganache over brownies, and smooth the surface, using a rubber spatula.
Freeze the brownies until ganache is set, about 15 minutes. Lift the foil-lined brownies out of dish, and slice into bars, using a sharp knife.