Chocolate Sin Raspberry Truffle Brownies

(Mary King, Concordia, Kansas)

Uses 2 12 oz. bags of chocolate chips total.

Brownies:

  • 1 1/4 C. semi-sweet real chocolate morsels
  • 1/2 C. margarine
  • 3/4 C. brown sugar
  • 2 large eggs
  • 1 tsp. instant coffee crystals (optional)
  • 2 T. water
  • 1/2 tsp. baking powder (** 1/4 tsp. if altitude > 5000 ft)
  • 3/4 C. flour
    • Truffle Filling:
  • 1 C. semi-sweet real chocolate morsels
  • 1/4 tsp. instant coffee crystals (optional)
  • 8 oz. package cream cheese, softened
  • 1/4 C. powdered sugar
  • 1/3 C. seedless raspberry preserves
    • Glaze:
  • 1/4 C. semi-sweet real chocolate morsels
  • 1 tsp. vegetable shortening
    • Preheat oven to 350 degreesF. Grease a 9"x9" baking pan.

    Brownie:

    In a heavy saucepan over low heat, melt chocolate morsels with margarine. Cool slightly. In a large mixing bowl, beat sugar and eggs together. Add chocolate mixture and coffee crystals dissolved in water, mixing well. Stir in baking powder and flour, blend well. Spread evenly into prepared baking pan. Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack.

    Filling:

    Melt chocolate morsels with coffee crystals in heavy saucepan over low heat. Set aside. In a small mixing bowl, beat cream cheese until fluffy. Add powdered sugar and raspberry preserves, beat until fluffy. Beat in melted chocolate, mixing until well blended. Spread over top of brownies.

    Glaze:

    In a small heavy saucepan over low heat, melt chocolate morsels with shortening. Drizzle over top of truffle mixture. Chill at least 1-2 hours.