Ingredients
- 2 eggs
- 1 filling
- 1 1/2 c semisweet chocolate chips
- 3/4 c brown sugar
- 8 oz cream cheese
- 1/2 c butter
- 3/8 c seedless raspberry jam (red)
- 3/4 c flour
- 1/4 c confectioners sugar
- 2 tb water
- 1 ts instant coffee crystals
- 1 ts shortening
- 1/2 ts baking powder
In a heavy saucepan, melt butter and chocolate chips over low heat. Cool slightly. In a large bowl, beat eggs and brown sugar. Dissolve coffee crystals in water; add to egg mixture with melted chocolate. Mix well. Combine baking powder and flour; stir into chocolate mixture. Spread in a greased 9-inch square baking pan. Bake at 350 degrees for 30-35 minutes or until brownies test done. Cool. For filling, melt chocolate chips; cool. In a mixing bowl, beat cream cheese until fluffy; add confectioners' sugar and jam. Stir in melted chocolate; spread over cooled brownies. For glaze; spread over cooled brownies. For glaze, melt chocolate chips and shortening. Drizzle over filling. Chill before cutting. Store in the refrigerator.