Chocolate Sin Raspberry Truffle Brownies
1 1/2 C. semisweet chocolate chips
1/2 C. butter
3/4 C. brown sugar
2 large eggs
1 t. instant coffee — crystals (optional)
2 T. water
1/2 t. baking powder
3/4 C. all-purpose flour
Brownies: In saucepan over low heat, melt morsels and butter; 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 9 x 9 pan. Bake at 350°F. for 30-35 minutes or until toothpick tests clean.
Raspberry Truffle Filling:
1 C. semisweet chocolate chips
1/4 t. instant coffee — crystals (optional)
1 package cream cheese — 8 oz.
1/4 C. powdered sugar
1/3 C. seedless red raspberry preserves
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.
1/4 C. semisweet chocolate chips
1 t. shortening
Glaze: In small saucepan over low heat, melt chocolate and shortening. Drizzle over truffle layer. Chill 1- 2 hours. Cut into bars.
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