Cookie Swap - It's Pretty Sweet Cookie Book Cover Buy it! Cookie Book Cover Buy it!

"This really is the ULTIMATE cookie book. Whimsical, elegant, colorful, and creative!! What more could you ask for? You will not be disappointed.”

Colette Peters

Celebrity Cake Decorator; Owner, Colette's Cakes


Jan 19, 2019 9:46am

Julia Usher baking in her home kitchen
Blog Recipes and Tips From Julia Usher

Raspberry-Truffle Brownie Bars

From the Valentine’s Day chapter in Cookie Swap, this recipe is sure to have chocolate fans falling head over heels. In this triple-decker brownie, the season’s favorite aphrodisiac factors into three places: a buttery crumb crust, a dense chocolate-raspberry filling, and a glossy ganache on top.

Yield: 2 dozen (1 3/4- to 2-inch) squares

Prep Talk: Store unglazed brownies at room temperature up to 3 to 5 days. Keep them covered (and uncut) in the pan until ready to glaze. Once glazed, the brownies must be refrigerated. (The glaze is perishable.) Because the brownie layer will harden if refrigerated too long, the glaze is best applied 1 1/2 to 2 hours before serving. The brownies will be softest and most flavorful if served at room temperature.


Cocoa Shortbread Crust:

  • 1 1/2 cups plus 3 tablespoons all-purpose flour
  • 1/2 cup sifted superfine sugar
  • 3 tablespoons unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 large egg yolk

Raspberry Brownie Filling:

  • 1/4 cup (1/2 stick) plus 2 tablespoons unsalted butter, cut into pieces
  • 6 ounces premium semisweet chocolate, finely chopped
  • 2 1/4 ounces premium unsweetened chocolate, finely chopped
  • 1/2 cup sifted superfine sugar
  • 3 large eggs, room temperature, lightly beaten
  • 4 1/2 tablespoons Chambord (raspberry liqueur)
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup seedless red raspberry jam, stirred to loosen (for topping)

Raspberry Truffle Glaze:

  • 8 ounces premium semisweet chocolate, finely chopped
  • 3/4 cup heavy cream
  • 1 tablespoon corn syrup
  • 1 tablespoon Chambord

Decoration (optional):

  • About 2 ounces premium milk chocolate, melted


1 | Position a rack in the middle of the oven and preheat the oven to 350˚F. Line the bottom and sides of a 9 x 13 x 2-inch baking pan with foil, leaving a 1-inch overhang around the top edge of the pan. Lightly coat the foil with nonstick cooking spray.

2 | Make the crust. Combine the flour, superfine sugar, cocoa powder, and salt in a medium bowl. Using a fork or your hands, mix in the butter and egg yolk until the mixture is uniformly moistened, but crumbly. (There should be no dry spots.) Press the dough into an even 1/4-inch layer on the bottom of the prepared pan. Bake 14 to 15 minutes, or until the crust is dull on top and slightly puffy, but still soft. Do not over-bake. Transfer to a wire rack while you prepare the filling.


Share |


Email: (required)



Notify me of follow-up comments?

Please enter the word you see in the image below:

Looks like an amazing recipe. I have a huge sweet tooth and love (more like addiction) to chocolate, and raspberry is one of my favorite fruits. Cant wait thanks for sharing.

By Chef Richard Bishop on January 13, 2011

Thanks so much, Chef! It is one of my faves from Cookie Swap!

By Julia Usher on January 13, 2011

Julia, are you amazing!


By Neide Medeiros on March 08, 2014

Hi, Neide! That is so kind of you! You made my day!

By Julia M Usher on March 08, 2014

  Hi I’ll thank you on every think
  please if possible I can have the recipe for seven steps cookies roll



By zaineb jafar on February 01, 2017

Hi, Zaineb, As I also mentioned to you on my YouTube channel, my sugar cookie recipe is only available for sale in my books and app. You can find thinks to those products under “Store” on this website. Thanks for your interest!

By Julia M Usher on February 01, 2017