Yield: 5 dozen
Measure | Ingredient |
---|---|
½ cup | Butter or margarine |
1¼ cup | Semisweet chocolate chips |
2 \N | Eggs |
¾ cup | Packed brown sugar |
1 cup | Semisweet chocolate chips |
\N \N | (6 ounces) |
1 pack | Cream cheese, softened |
¼ cup | Semisweet chocolate chips |
1 teaspoon | Instant coffee crystals |
2 tablespoons | Water |
½ teaspoon | Baking powder |
¾ cup | All-purpose flour |
\N \N | (8 ounces) |
¼ cup | Confectioners' sugar |
⅓ cup | Seedless red raspberry jam |
1 teaspoon | Shortening |
FILLING
GLAZE
In a heavy saucepan, melt butter and chocolate chips over low heat.
Cool slighty. 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-in. square baking pan. Bake at 350F for 30-35 minutes or until brownies test done. Cool. For filling, melt chocolate chips; cool. In a mixing bowl, beat cream cheese until fluffy; add confectioners' sugar and jam. Stir in melted chocolate; spread over cooled brownies. For glaze, melt chocolate chips and shortening. Drizzle over the filling. Chill before cutting. Store in the refrigerator. (Note: says it will yield about 5 dozen but not for my family!) From Country Woman J/F '94 Typed for you by Dottie Theriault 9/95 Submitted By DOTTIE THERIAULT On 09-27-95