Double Chocolate Raspberry Brownie Truffles

by Jenny
(IL)

I make these truffles as Christmas gifts every year for family and friends who rave about them. They look like chocolate candy truffles but have moist brownie bites inside as a surprise. My family loves the raspberry flavor best, but any flavor could be infused into the brownie base or the chocolate coating. We make several batches for our dessert tray because no one can eat just one! The drizzle on top makes them festive and looks like you fussed, but they are very simple to make!

1 package (18.3-19.95 oz.) fudge brownie mix
1 1/3 cups mini semi-sweet chocolate chips, divided
1/2 cup seedless raspberry jam
14 oz. can sweetened condensed milk, 2 Tablespoons reserved
1 Tablespoon butter
2 teaspoons raspberry extract
1/4 cup vanilla chips
Red food coloring (note from Victoria-use natural food coloring)

Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Stir in 1/3 cup mini chocolate chips. Pour half of batter into greased 9x13-inch baking pan. In small bowl, stir raspberry jam until smooth; drop by spoonfuls onto brownie batter and carefully spread evenly. Cover raspberry layer with remaining brownie batter. Bake for 25-30 minutes or until toothpick inserted near center comes out clean. Cool brownies in pan until cool enough to handle but still warm, about 25 minutes. Cut into 1- to 1 1/2-inch squares; roll into balls. Cool completely.

Meanwhile, in heavy saucepan, combine remaining 1 cup mini chocolate chips and all but the 2 reserved Tablespoons sweetened condensed milk. Melt together over low heat, stirring occasionally. Stir in butter and raspberry extract. Keep warm. Dip cooled brownie balls into chocolate mixture and let dry on wire rack.

Melt vanilla chips and remaining 2 Tablespoons sweetened condensed milk in microwave safe bowl. Stir in one drop of red food coloring. Drizzle over brownie truffles. Let set completely. Store in tightly sealed container.

Makes approx. 32 truffles