Raspberry Truffle Brownies

NORMA WRENN NPXR56B

1/2 c Butter or margarine

1 1/4 c Semisweet chocolate chips

2 Eggs

3/4 c Brown sugar; packed

1 ts Instant coffee crystals

2 tb Water

1/2 ts Baking powder

3/4 c Flour

Filling: 1 c Semisweet chocolate chips

8 oz Cream cheese; softened

1/4 c Confectioners' sugar

1/3 c Seedless red raspberry jam

Glaze: 1/4 c Semisweet chocolate chips

1 ts 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. Bake at 350 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. For glaze; spread over cooled brownies. For glaze, melt chocolate chips and shortening. Drizzle over filling. Chill before cutting. Store in the refrigerator. Source: Country Woman, Collector's Edition, 1st Prize
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