Raspberry Truffle Brownies

1 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
8 Tbsp margarine cut into pieces
6 oz chocolate finely chopped
1 cup granulated sugar
2 large eggs room temperature
1 tsp vanilla extract
1/2 cup red raspberries, frozen, thawed and drained
3/4 cup heavy whipping cream
6 oz chocolate chopped
2 Tbsp preserves, seedless red raspberry
12 raspberries

BROWNIE:
Preheat oven to 350 degrees F. Lightly butter and flour a 9-inch square pan.
Sift together flour, baking soda and salt. Set aside. Place 6 ounces chocolate and margarine in a medium bowl. Melt together in microwave, stirring to combine. Let cool 10 minutes until tepid. In a medium bowl, whisk together sugar and eggs, just until blended. Add chocolate mixture and vanilla, whisking to combine. Using a wooden spoon, blend in flour mixture, just until blended. Carefully fold in raspberries.

Spread batter into prepared pan and bake 25-30 minutes until tester inserted in the center comes out with a moist crumb. Let cool completely on a wire rack.

FROSTING:
Place chocolate and preserves in medium metal or glass bowl. ln a small saucepan, bring heavy cream to a low simmer. Pour over chocolate and preserves. Let stand 1 minute, then stir to melt chocolate completely. Place bowl in a larger bowl that has been filled with ice. Whisk periodically, until frosting has thickened to spreading consistency (soft peaks will form when lifted with spatula). Spoon 1/2 cup frosting into a pastry tube fitted with star tip; set aside. Spread remaining frosting evenly onto brownies. Cut brownies into 12 squares. Pipe each brownie with a rosette of frosting. Top each rosette with a fresh raspberry. Refrigerate until firm, approximately 30 minutes. Store covered in refrigerator.
Freezes well.