Chocolate Sin Raspberry Truffle Brownies

BROWNIES: 1 1/2 c Semisweet chocolate chips

1/2 c Margarine

3/4 c Brown sugar

2 lg Eggs

1 t Instant coffee -- crystals

2 tb Water

1/2 ts Baking powder

3/4 c All-purpose flour

RASPBERRY TRUFFLE FILLING: 1 c Semisweet chocolate chips

1/4 ts Instant coffee -- crystals

1 pk Cream cheese -- 8 oz

1/4 c Powdered sugar

1/3 c Seedless red raspberry

Preserves GLAZE: 1/4 c Semisweet chocolate chips

1 t Shortening

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