1 ¼ c. semi-sweet real chocolate morsels
½ c. margarine
¾ c. brown sugar
2 large eggs
1 tsp. instant coffee crystals (optional)
2 tbsp. water
½ tsp. baking powder
¾ c. all-purpose flour
1 c. semi-sweet real chocolate morsels
¼ tsp. instant coffee crystals (optional)
8 oz. package cream cheese, softened
¼ c. powdered sugar
1/3 c. seedless red raspberry preserves
Glaze (when doubling recipe, triple the glaze):
¼ c. semi-sweet real chocolate morsels
1 tsp. vegetable shortening
Preheat oven to 350º. 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!