Belgian Raspberry Brownies With Truffle Ganache

Directions

Preheat oven to 375°F. Line an 11×8-inch baking dish with foil; coat with cooking spray. Melt 1/2 cup butter in a small saucepan over medium heat; stir in beer and raspberry preserves. When mixture is hot, and starts to bubble, turn heat off, and stir in bittersweet chocolate until melted and well combined; set aside. In a medium sized mixing bowl, sift together flour, cocoa powder, and salt. In a large mixing bowl, using an electric mixer on high speed, beat together granulated sugar, brown sugar, eggs, and vanilla for 3 minutes. Reduce mixer speed to low, and beat in melted chocolate mixture until well combined. Stir in flour mixture until just combined. Scrape batter into prepared dish; bake for 20-25 minutes, or until set. Plunge dish into a larger baking dish filled with ice water, until brownies are cool. To make the ganache, melt 1 tablespoon butter in a small saucepan set over medium heat; stir in cream. When mixture starts to bubble, reduce heat to low, and stir in chopped truffles until melted and smooth. Pour ganache over brownies and smooth the surface using a rubber spatula. Freeze the brownies until ganache is set, about 15 minutes. Lift the foil-lined brownies out of dish and slice into bars using a sharp knife.