Chocolate Raspberry Truffle Brownies (joan Renne)
(7 1/2 oz) semisweet
Packed brown sugar
Truffle Filling: 1 c (6 oz) semisweet chocolate chips 1/4 tsp instant
coffee 8 oz pkg cream cheese, softened 1/3 c seedless red raspberry
preserves 1/4 c powdered sugar
Glaze: 1/4 c (1 1/2 oz) semisweet chocolate chips 1 tsp solid
Preheat oven to 350 degrees. Grease a 9 x 9 x 2 inch baking pan.
Brownie Layer: Melt chocolate chips with butter. Cool slightly. Beat
brown sugar and eggs in a large bowl with electric mixture. Add
chocolate mixture. Mix well. Stir in flour and baking powder.
Spread evenly in prepared pan. Bake 30 to 35 minutes until a
toothpick inserted in center comes out clean. Cool on a wire rack.
Truffle Filling: Melt chocolate chips with instant coffee. Beat cream
cheese and preserves in a small bowl with electric mixture until
smooth. On low speed, beat in chocolate mixture and powdered sugar.
Beat until fluffy. Spread over brownies.
Glaze: Melt chocolate chips with shortening. Drizzle over filing.
Chill 2 hours and cut into bars.