Belgian Raspberry Brownies with Truffle Ganache

The best dark chocolate brownies made with raspberry beer, raspberry preserves, topped with chocolate ganache. 

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

Ganache:

• 1 tablespoon unsalted butter
• 2 tablespoons heavy whipping cream
• 5 ounces coarsely chopped dark chocolate truffles (Lindt)

Instructions:
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.

Yield: 14 brownies