Raspberry Truffle Brownies
from GlendaTheGoodWitch
These always
make a nice presentation & are absolutely delicious. Very rich, but very
delicious - like a cross between cheesecake & brownies!
Brownie Base:
1/2 cup butter or margarine
1 1/4 cup Semisweet chocolate chips
2 eggs
3/4 cup brown sugar; packed
1 tsp instant coffee or espresso crystals
2 TB water
1/2 tsp baking powder
3/4 cup flour
Topping:
1 cup semisweet chocolate chips
8 oz cream cheese, softened
1/4 cup confectioners' sugar
1/3 cup seedless red raspberry jam
Glaze:
1/4 cup semisweet chocolate chips
1 tsp shortening
In a heavy saucepan, melt butter and chocolate chips over low heat. Cool
slightly.
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-inch square baking pan (I actually line the pan with
aluminum foil or parchment in both directions and grease that. Leave about an
inch of lining sticking up on all sides & all you need to do to remove them from
the pan is lift them out by the lining.).
Bake at 350F
degrees 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.
Chill before glazing & cutting.
For glaze, melt chocolate chips and shortening. Drizzle over filling. Sprinkle
lightly with confectioners sugar.
Store in the refrigerator.
Makes about 5
dozen
