Raspberry Truffle Brownie

RAspberry Truffle Brownie mcCormick

Raspberry Truffle Brownie

Yields:  8″ x 8″

Prep time: 15 mins
Baking time: 35 min

INGREDIENTS

8 ounces semi-sweet chocolate, divided

1/4 cup (1/2 stick) butter

3/4 cup sugar, divided

3 eggs, divided

3/4 cup flour

2/3 cup heavy cream

1 tablespoon McCormick Gourmet™ Cinnamon, Roasted Ground Saigon

1 teaspoon McCormick® Raspberry Extract

 

DIRECTIONS: 

  • Preheat oven to 350°F. Microwave 2 ounces of the chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup of the sugar. Add 1 of the eggs; mix well. Add flour; mix well. Spread in greased foil-lined 8-inch square baking pan
  • Microwave remaining 6 ounces chocolate and cream in medium microwavable bowl on HIGH 1 1/2 minutes. Add roasted cinnamon and raspberry flavor; stir until chocolate is completely melted. Beat remaining 2 eggs and remaining 1/4 cup sugar in large bowl with electric mixer on high speed 1 minute or until thick and lemon colored. Add chocolate mixture; mix well. Pour over batter in pan
  • Bake 35 minutes or until topping is set. Cool in pan on wire rack. Cut into squares

 

Test Kitchen Tip: Line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into squares

source:  mccormick

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