Raspberry truffle brownies
5 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| 1¼ | cup | Semisweet chocolate chips |
| 2 | Eggs | |
| ¾ | cup | Packed brown sugar |
| 1 | cup | Semisweet chocolate chips |
| (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 |
| (8 ounces) | ||
| ¼ | cup | Confectioners' sugar |
| ⅓ | cup | Seedless red raspberry jam |
| 1 | teaspoon | Shortening |
Directions
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