Raspberry truffle brownies

5 dozen

Ingredients

Quantity Ingredient
½ cup Butter or margarine
1¼ cup Semisweet chocolate chips
2 Eggs
¾ cup Packed brown sugar
1 cup Semisweet chocolate chips
(6 ounces)
1 pack Cream cheese, softened
¼ cup Semisweet chocolate chips
1 teaspoon Instant coffee crystals
2 tablespoons Water
½ teaspoon Baking powder
¾ cup All-purpose flour
(8 ounces)
¼ cup Confectioners' sugar
⅓ cup Seedless red raspberry jam
1 teaspoon Shortening

Directions

FILLING

GLAZE

In a heavy saucepan, melt butter and chocolate chips over low heat.

Cool slighty. 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-in. square baking pan. Bake at 350F 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, melt chocolate chips and shortening. Drizzle over the filling. Chill before cutting. Store in the refrigerator. (Note: says it will yield about 5 dozen but not for my family!) From Country Woman J/F '94 Typed for you by Dottie Theriault 9/95 Submitted By DOTTIE THERIAULT On 09-27-95

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