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Chocolate Raspberry Truffle Brownies




Source of Recipe


RFF


List of Ingredients




Brownies:
1-1/4 c. semi-sweet chocolate chips
1/2 c. margarine
3/4 c. brown sugar
2 eggs
1 tsp. instant coffee crystals (optional)
2 TBS. water
1/2 tsp. baking powder
3/4 c. flour

Recipe



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 TBS. 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* or until toothpick inserted in center comes out clean. Cool on wire rack.

Truffle filling:
1 c. semi-sweet chocolate chips
1/4 tsp. instant coffee crystals (optional)
8 oz. cream cheese, softened
1/4 c. powdered sugar
1/3 c. seedless red raspberry preserves

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.

Glaze:
1/4 c. semi-sweet chocolate chips
1 tsp. shortening

In small heavy saucepan over low heat, melt chocolate chips with Crisco. Drizzle over top of truffle mixture. Chill for at least 1 to 2 hours. Cut into bars.