Brownies are delicious on their own, but we love this fancied-up version. The raspberry cream and ganache topping take these brownies to new heights. If you cut them into 2×2 squares they make an excellent addition to an afternoon tea spread. You’ll need 4 eggs if you’re using our brownie recipe. If you’re baking your own brownies or using a mix, follow those instructions and pick up with the raspberry cream after your brownies have chilled.
We talk you through this recipe in Episode 242 of our podcast. If you enjoyed these brownies, you may also like our recipes for Strawberry Jam Chocolate Chip Bars and Coconut Chocolate Chip Meringue Bars.
Ingredients – Brownies
1 cup (2 sticks) butter or dairy free butter, melted
2 cups granulated sugar
¾ cup cocoa powder
4 eggs, room temperature
1 teaspoon vanilla extract
1¼ cup flour or gluten free 1-1 flour
½ teaspoon salt or a generous pinch of sea salt
Raspberry Cream Layer
4 ounces full-fat cream cheese or dairy free cream cheese at room temperature
2 tablespoons unsalted butter or dairy free butter at room temperature
1/3 cups seedless raspberry jam
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 to 1 1/2 cups powdered sugar
Ganache
1/2 cup heavy cream or dairy free whipping cream or thick dairy free creamer
1 teaspoon light corn syrup
5 ounces dark chocolate finely chopped
Instructions
Preheat oven to 350°F. Spray 9 inch square pan with nonstick spray.
Melt butter in microwave, 30 seconds at a time, stopping to check and stir as necessary.
In a large mixing bowl, whisk together the sugar and cocoa until reasonably well blended. Stir in the melted butter.
Add the eggs to a small or medium mixing bowl and beat or whisk until they’re scrambled. Pour the beaten eggs and 1 teaspoon of vanilla into the sugar and butter mixture and stir until mostly blended.
Add the flour and salt to the bowl and blend until the batter is smooth.
Pour batter into the baking pan and place into the oven.
Bake 45-55 minutes until a tester comes out mostly clean and the edges just begin to pull away from the side of the pan. Remove from the oven and let the brownies cool completely, then pop them in the fridge to chill.
Cream Layer
In a medium mixing bowl, add the cream cheese, butter, jam, vanilla, and salt. Using a hand mixer, beat everything together until smooth.
Add 1 cup of powdered sugar and beat on low until incorporated, then turn the mixer to medium speed and beat until completely smooth. If the mixture is too thin, add additional powdered sugar to give the mixture more body. Spread over the chilled brownies and refrigerate for at least half an hour.
Ganache
Combine the heavy cream and corn syrup in a small saucepan and heat until the cream just begins to steam. Place the chocolate in a small heatproof bowl and pour the hot cream over it. Allow to sit for 3 minutes, then stir with a rubber spatula until chocolate is melted and mixture is smooth.
Pour the glaze over the chilled brownies and smooth with an offset spatula. Refrigerate for at least 1 hour, or until glaze sets, before cutting into bars and serving. Serve cold so the ganache stays set.