Ingredients
- 2 eggs
- 3/8 seedless raspberry (red)
- 650 gr semisweet chocolate chips
- 170 gr brown sugar
- 110 gr margarine
- 95 gr all purpose flour
- 50 gr powdered sugar
- 30 ml water
- 5 gr instant coffee crystals
- 4 gr shortening
- 2 gr baking powder
- 1 gr instant coffee crystals
- 1 package cream cheese
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. Drizzle over truffle layer. Chill 1-2 hours. Cut into bars. Recipe By : The Marlborough Meetinhouse Cookbook
