Name: Chocolate Sin Raspberry Truffle Brownies
Ingredients: 1 1/2 c Semisweet chocolate chips; 1/2 c Margarine; 3/4 c Brown sugar; 2 lg Eggs; 1 ts Instant coffee -- crystals; 2 tb Water; 1/2 ts Baking powder; 3/4 c All-purpose flour; 1 c Semisweet chocolate chips; 1/4 ts Instant coffee -- crystals; 1 pk Cream cheese -- 8 oz; 1/4 c Powdered sugar; 1/3 c Seedless red raspberry; Preserves; 1/4 c Semisweet chocolate chips; 1 ts Shortening

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Cookies, Desserts	9	Servings

INGREDIENTS

1 1/2	c	Semisweet chocolate chips
1/2	c	Margarine
3/4	c	Brown sugar
2	lg	Eggs
1	ts	Instant coffee — crystals
2	tb	Water
1/2	ts	Baking powder
3/4	c	All-purpose flour
1	c	Semisweet chocolate chips
1/4	ts	Instant coffee — crystals
1	pk	Cream cheese — 8 oz
1/4	c	Powdered sugar
1/3	c	Seedless red raspberry
		Preserves
1/4	c	Semisweet chocolate chips
1	ts	Shortening

INSTRUCTIONS

           BROWNIES:
           RASPBERRY TRUFFLE FILLING:
           GLAZE:
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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