Raspberry Truffle Brownies
- Servings: 2 dozen brownies
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
|2½ cup||Semisweet Chocolate Chips|
|1½ cup||Packed Brown Sugar|
|2 tsp||Instant Espresso Crystals|
|1½ tsp||Baking Powder|
|1½ cup||All Purpose Flour|
|2 cup||Semisweet Chocolate Chips|
|16 oz||Cream Cheese, softened|
|½ cup||Powdered Sugar|
|¾ cup||Raspberry Jam|
|½ cup||Semisweet Chocolate Chips|
|2 tsp||Crisco Shortening|
1. Heat oven 350°F. In heavy saucepan, melt butter and chocolate chips over low heat. Cool slightly. In large bowl, beat eggs and brown sugar. Dissolve espresso crystals in water, add to egg mixture with melted chocolate. Mix well. Combine baking powder and flour, stir into chocolate mixture. Spread into greased 13x9-inch pan. Bake 30 to 35 minutes (do not over bake, as they will set up as they cool). Cool.
2. For filling, melt chocolate chips, cool. In mixing bowl, beat cream cheese until fluffy; add powdered sugar and jam. Stir in melted chocolate and spread evenly overly cooled brownies.
3. For glaze, melt chocolate chips and shortening. Drizzle over filling and spread with back of spoon. Serve with whipped cream and vanilla ice cream topped with fresh raspberries.