make this: raspberry truffle fudge brownies

For the past month, I have been having a total love affair with these brownies. I have made them four times since my sister-in-law was here and I could happily make (and eat) another batch today. To be fair, one of those batches shouldn't even count. I made it for my sister's baby blessing luncheon and I only got to eat one. One! What gives? I should have eaten fewer baby carrots and more brownies. But I digress.

So for Mother's Day, I always like to go on a picnic to the park, eat the chips that I like eat for once, and watch the kids play in the golden spring dusk. What dessert could possibly complete this vision of perfection? Hmmmm...let me think. But I was too embarassed to confess to Jared that I wanted to make the peanut butter brownies again, so I found a variation that turned out quite nice. I kept the brownie and the ganache the same because why mess with success, so here's the recipe for the filling. It's for a 9x9 pan, so you'll need a half batch of the original recipe. It would probably double easily, but you will definitely need some friends to share them with. They are rich.


Raspberry Truffle Filling

1 c. semi-sweet real chocolate morsels
8 oz. pkg. cream cheese, softened
1/4 c. powdered sugar
1/3 c. seedless red raspberry preserves

Melt chocolate morsels in heavy saucepan, over low heat. Set aside in small mixing bowl, beat cream cheese until fluffy. Add powdered sugar and raspberry preserves, beat until fluffy. Beat in melted chocolate, mixing until well blended. Spread over top of brownies. Chill until firm. Spread ganache and chill until ready to serve.

Sadly, I have no pictures of these delectable treats. They have all been consumed, several by the missionaries we had over for dinner last night. You will simply have to take my word for it, but I promise you that you will not be disappointed!