Yield: 9 Servings
Measure | Ingredient |
---|---|
1½ cup | Semisweet chocolate chips |
½ cup | Margarine |
¾ cup | Brown sugar |
2 larges | Eggs |
1 teaspoon | Instant coffee -- crystals |
2 tablespoons | Water |
½ teaspoon | Baking powder |
¾ cup | All-purpose flour |
1 cup | Semisweet chocolate chips |
¼ teaspoon | Instant coffee -- crystals |
1 pack | Cream cheese -- 8 oz |
¼ cup | Powdered sugar |
⅓ cup | Seedless red raspberry |
\N \N | Preserves |
¼ cup | Semisweet chocolate chips |
1 teaspoon | Shortening |
BROWNIES:
RASPBERRY TRUFFLE FILLING: GLAZE:
Brownies: In saucepan over low heat, melt morsels and margarine; cool slightly. In large mixing bowl, beat sugar and eggs. Add chocolate mixture and coffee dissolved in water. Mix well. Stir in baking powder and flour; blend well. Spread in greased 9x9 pan. Bake at 350^ for 30-35 minutes or until toothpick tests clean.
Raspberry Truffle Filling: Melt chocolate with coffee in pan over low heat. Set aside. In small mixing bowl, beat softened cream cheese until fluffy; add powdered sugar and preserves. Beat until fluffy.
Beat in melted chocolate mixture until well blended. Spread over cooled browned layer.
Glaze: In small saucepan over low heat, melt chocolate and shortening. Drizzle over truffle layer. Chill 1-2 hours. Cut into bars.
Recipe By : The Marlborough Meetinhouse Cookbook