Chocolate Raspberry Truffle Brownies
Katie
Decadently full of chocolate flavor, with just a hint of raspberry, these are divine.
ingredients
Brownie Layer- 1 1/4 cup semisweet chocolate chips
- 1/2 cup butter or margarine
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp. instant coffee dissolved in 2 Tbsp. water (optional)
- 3/4 cup all-purpose flour
- 1/2 tsp. baking powder
- 1 cup semisweet chocolate chips (6 oz.)
- 1/4 tsp. instant coffee (optional)
- 1 8-oz. package cream cheese, softened
- 1/3 cup seedless red raspberry preserves
- 1/4 cup powdered sugar
- 1/4 cup semisweet chocolate chips (1 1/2 oz.)
- 1 tsp. solid vegetable shortening
directions
- 1
Heat oven to 350°. Grease a 9 X 9 X 2" baking pan. To make brownie layer, melt chocolate chips with butter. 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 30-35 minutes until a toothpick inserted in center comes out clean. Cool on a wire rack.
- 2
To make 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.
- 3
To make glaze, melt chocolate chips with shortening. Drizzle over filling. Chill 2 hours. Cut into bars.
Source: Corinne (Mom) Dyas
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