| 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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