Chocolate Raspberry Truffle Brownies

Chocolate Raspberry Truffle Brownies

Brownie Layer
1 1/4 cups semisweet chocolate chips (7 1/2 ounces)
1/2 cup butter or margarine
3/4 cup packed brown sugar
2 large eggs
1 teaspoon instant coffee dissolved in 2 tablespoons water (optional)
3/4 cup all-purpose flour
1/2 teaspoon baking powder

Truffle Filling
1 cup semisweet chocolate chips (6 ounces)
1/4 teaspoon instant coffee (optional)
1 8-ounce package cream cheese, softened
1/3 cup seedless red raspberry preserves
1/4 cup powdered sugar

Glaze
1/4 cup semisweet chocolate chips (1 1/2 ounces)
1 teaspoon solid vegetable shortening

  1. Heat oven to 350 degrees. Grease a 9 x 9 x 2-inch baking pan.

  2. To make brownie layer, melt chocolate chips with butter and stir well. Cool slightly. Beat brown sugar and eggs in a large bowl with electric mixer. Add chocolate mixture and dissolved coffee. 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.

  3. To make truffle filling, melt chocolate chips with instant coffee. Beat cream cheese and preserves in a small bowl with electric mixer until smooth. On low speed, beat in the chocolate mixture and powdered sugar. Beat at higher speed until fluffy. Spread over brownies.

  4. To make glaze, melt chocolate chips with shortening and mix well. Drizzle over filling. Chill at least 2 hours. Cut into bars or squares. Makes 24.

HINT: Try to get the truffle layer on the brownie part when the brownie layer is still slightly warm.