Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cut into cubes
  • 8 oz (225 g) High-Quality Dark Chocolate (70% Cacao), finely chopped or chips, for the base
  • 1 cup (200 g) Granulated Sugar
  • ½ cup (110 g) Light Brown Sugar, packed
  • 4 Large Eggs, room temperature
  • 1 tsp (5 mL) Vanilla Extract (for the base)
  • 1 cup (125 g) All-Purpose Flour
  • ¼ cup (30 g) Unsweetened Cocoa Powder (Dutch-process preferred)
  • 1 tsp (5 g) Fine Sea Salt
  • ½ cup (150 g) High-Quality Raspberry Preserve or Jam
  • 6 oz (170 g) High-Quality Dark Chocolate (60-70% Cacao), finely chopped, for the ganache
  • ¾ cup (180 mL) Double Cream (Heavy Whipping Cream)
  • ½ tsp (2.5 mL) Vanilla Extract (for the ganache)
  • 1 tbsp (5 g) Crushed Freeze-Dried Raspberries (Optional Garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving a slight overhang on two sides (the sling).
  2. Melt the Base: Combine the cubed butter and 8 oz chopped dark chocolate in a heatproof bowl. Melt gently over a bain-marie or in short bursts in the microwave until just smooth. Set aside to cool slightly.
  3. Whip the Eggs: In a separate large bowl, whisk the granulated sugar, brown sugar, eggs, and 1 tsp vanilla extract. Whisk vigorously for 3–5 minutes until the mixture is pale, thick, and falls off the whisk in a slow ribbon. This technique is crucial for the ‘crinkle top’.
  4. Combine Wet Ingredients: Gently fold the slightly cooled melted chocolate mixture into the egg/sugar mixture until just combined.
  5. Add Dry Ingredients: Sift the flour, cocoa powder, and salt together in a separate bowl. Gently fold the dry mixture into the wet mixture using a spatula, mixing only until no streaks of flour remain. Do not overmix.
  6. Layer the Batter: Pour two-thirds of the brownie batter into the prepared pan and spread evenly.
  7. Add Raspberry Swirl: Dollop the raspberry preserve randomly over the batter. Gently spread the remaining one-third of the brownie batter over the top, covering the jam as much as possible, or gently swirl the jam into the top layer using a knife.
  8. Bake: Bake for 30–35 minutes. The edges should look set, and the centre should still be slightly soft and wobbly. A toothpick inserted 1 inch (2.5 cm) from the edge should come out with moist crumbs, not liquid batter.
  9. Cool Completely: Remove from the oven and let cool completely in the pan on a wire rack for at least 1 hour. This sets the texture.
  10. Make the Ganache: Place the 6 oz (170 g) finely chopped dark chocolate for the topping in a medium heatproof bowl.
  11. Heat the Cream: Heat the double cream in a small saucepan until simmering. Remove from heat and stir in the ½ tsp vanilla.
  12. Pour and Emulsify: Pour the hot cream immediately over the chopped chocolate. Let stand for 5 minutes without stirring. Then, whisk gently from the centre outwards until the mixture is entirely smooth and glossy (the truffle ganache).
  13. Top and Chill: Pour the ganache over the completely cooled brownies and spread into an even layer.
  14. Set the Truffle: Place the pan in the refrigerator and chill for a minimum of 2 hours, or until the truffle layer is fully firm.
  15. Cut and Serve: Use the parchment sling to lift the brownies out of the pan. Use a large, sharp knife (wiped clean with hot water between cuts) to slice into squares. Garnish with crushed freeze-dried raspberries if desired.