Chocolate Sin Raspberry Truffle Brownies
1 1/2 c. semisweet chocolate chips
1/2 c. margarine (I used butter.)
3/4 c. brown sugar
2 large eggs
1 tsp. instant coffee crystals
2 Tbls. water
1/2 tsp. baking powder
3/4 c. all-purpose flour
RASPBERRY TRUFFLE FILLING:
1 c. semisweet chocolate chips
1/4 teaspoon instant coffee crystals
1 package cream cheese -- 8 oz
1/4 c. powdered sugar
1/3 c. seedless red raspberry preserves
1/4 c. semisweet chocolate chips
1 tsp. shortening (I used butter.)
1 Tbls. Kirsch
1/4 c. seedless red raspberry preserves</i>
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. Blend in Kirsch and preserves. Drizzle over truffle layer. Chill 1-2 hours. Cut into bars.
Serving Size : 9