Chocolate Raspberry Truffle Brownies
Source of Recipe
Pat T
Recipe Introduction
These sound so great that I couldn't resist copying them from Pat T's cookbook.
List of Ingredients
1-1/4 cup semi-sweet chocolate chips
1/2 cup margarine
3/4 cup brown sugar
2 eggs
1 tsp. instant coffee crystals (optional)
2 Tblsp. water
1/2 tsp. baking powder
3/4 cup flour
Truffle filling:
1 cup semi-sweet chocolate chips
1/4 tsp. instant coffee crystals (optional)
8 oz. cream cheese, softened
1/4 cup powdered sugar
1/3 cup seedless red raspberry preserves
Glaze:
1/4 cup semi-sweet chocolate chips
1 tsp. Shortening
Recipe
For brownies: In heavy saucepan over low heat, melt chocolate chips with margarine. Cool slightly. In large bowl, beat sugar and eggs together. Add chocolate mixture and coffee crystals dissolved in the 2 Tblsp. water, mixing well. Combine baking powder and flour and stir into chocolate mixture; blend well. Spread evenly in greased 9x9-inch pan. Bake for 30-35 min. at 350 degrees F. or until toothpick inserted in center comes out clean. Cool on wire rack.
For truffle filling: Melt chocolate chips with coffee crystals in saucepan over low heat. Set aside. In small bowl, beat cream cheese until fluffy. Add powdered sugar and raspberry preserves; beat until fluffy. Beat in melted chocolate, mixing until well blended. Spread over top of brownies.
For glaze: In small heavy saucepan over low heat, melt chocolate chips with shortening. Drizzle over top of truffle mixture. Chill for at least 1 to 2 hours. Cut into bars.
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