Chocolate sin raspberry truffle brownies
9 Servings
Ingredients
| Quantity | 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 |
| Preserves | ||
| ¼ | cup | Semisweet chocolate chips |
| 1 | teaspoon | Shortening |
Directions
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