Ingredients

Methods
For the brownie:

Preheat oven to 350°
Whisk flour, baking powder, cocoa powder, salt and cinnamon. Set it aside.
Melt butter and bittersweet chocolate chips in a microwave for 30 seconds. Stir and repeat again until melted and smooth.
Separately, mix light-brown sugar and eggs. Then add milk, vanilla and melted chocolate chip mixture. Mix until it is combined. Add dry ingredients and also mix it until it is combined.
Pour the final mixture into a baking dish and spread evenly. Bake for 35 minutes and remove from oven to allow it to cool.

For truffle filling:

Melt semi-sweet chocolate chips in microwave for 30 seconds. Stir and repeat again until melted and smooth. Set it aside to allow it to cool.
Whip cream cheese until fluffy. Then add raspberry jam, powdered sugar, raspberry. Add the melted chocolate chips in and stir well.
Pour the mixture on cooled brownies. Cover it tightly with a plastic wrap and place it in the freezer for 15 to 20 minutes.

For the ganache:

Melt semi-sweet chocolate chips and heavy cream in microwave for 30 seconds. Stir and repeat again until melted and smooth.
Pour mixture into Ziploc bag and cut a small tip off the corner of the bag. Drizzle over the brownies.
Sprinkle cocoa powder and cinnamon before garnishing it with a raspberry and mint leaves.