jennaecancook (jennaecancook) wrote,

Chocolate Sin Raspberry Truffle Brownies

I got these from a post in cooking while trying to find a yummy birthday dessert for evwan and issokimi. I think it certainly fit the bill! I did make a few tweaks to the recipe, however, because I'm Like That. Also, we ate the brownies hot, even though the recipe poster claimed: Decadent, delicious, but be sure to keep in the fridge! I think they were better warm. :) Thanks for your assistance, melinza!

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

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

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
Tags: chocolate, desserts, favorites
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