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Chocolate Sin Raspberry Truffle Brownies Recipe

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This recipe for Chocolate Sin Raspberry Truffle Brownies, by , is from Great Recipe Heist of 2009: Courtesy of Kyle and Sarah, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rob Baginski & Chris Boutin
Added: Sunday, May 24, 2009


1 c. semi-sweet real chocolate morsels
c. margarine
c. brown sugar
2 large eggs
1 tsp. instant coffee crystals (optional)
2 tbsp. water
tsp. baking powder
c. all-purpose flour

Truffle filling:
1 c. semi-sweet real chocolate morsels
tsp. instant coffee crystals (optional)
8 oz. package cream cheese, softened
c. powdered sugar
1/3 c. seedless red raspberry preserves

Glaze (when doubling recipe, triple the glaze):
c. semi-sweet real chocolate morsels
1 tsp. vegetable shortening

Preheat oven to 350. Grease a 9 X 13 baking pan (to double recipe, use a jelly roll pan).

Brownies: In a heavy saucepan, melt chocolate morsels with margarine over low heat. 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 a prepared baking pan. Bake 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Truffle filling: Melt chocolate morsels with coffee crystals in a 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 saucepan, over low heat, melt chocolate morsels with shortening. Drizzle over the top of truffle mixture. Chill a least 1 to 2 hours. Cut into bars. ENJOY!




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