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Raspberry Truffle Brownies
1/2 cup butter or margarine
1 1/4 cup semi-sweet chocolate chips
2 eggs
3/4 cup packed brown sugar
1 tsp. instant coffee crystals
2 Tbsp. water
1/2 tsp. baking powder
3/4 cup all-purpose flour
Filling:
1 cup (6 oz.) semi-sweet chocolate chips
1 pkg. (8-oz.) cream cheese, softened
1/4 cup confectioners sugar
1/3 cup seedless red raspberry jam
Glaze:
1/4 cup semi-sweet chocolate chips
1 tsp. shortening
In a heavy saucepan, melt butter and chocolate chips over low heat. Cool slightly.
In a large bowl, beat eggs and brown sugar. Dissolve coffee crystals in water; add to egg mixture with melted chocolate. Mix well. Combine baking powder and flour, stir into chocolate mixture. Spread in a greased 9-inch square baking pan. Bake at 350 F for 30 - 35 minutes or until brownies test done. Cool. For filling, melt chocolate chips and cool. In mixing bowl, beat cream cheese until fluffy; add confectioners sugar and jam. Stir in melted chocolate and spread over cooled brownies. For glaze, melt chocolate chips and shortening. Drizzle over filling. Chill before cutting. Store in refrigerator.
Yield: about 5 dozen.
Submitted by Bob Simmons, Montague.
