Chocolate Sin Raspberry Truffle Brownies
1 1/2 cups semisweet chocolate chips
1/2 cup margarine
3/4 cup brown sugar
2 large eggs
1 teaspoon instant coffee -- crystals
2 tablespoons water
1/2 teaspoon baking powder
3/4 c all-purpose flour
RASPBERRY TRUFFLE FILLING:
1 c semisweet chocolate chips
1/4 tsp instant coffee -- crystals
1 pkg cream cheese -- 8 oz
1/4 c powdered sugar
1/3 c seedless red raspberry preserves
1/4 c semisweet chocolate chips
1 tsp shortening
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
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.