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1/2 cup butter or margarine
1-1/4 cups semisweet chocolate chips
2 eggs
3/4 cup packed brown sugar
1 teaspoon instant coffee crystals
2 tablespoons water
1/2 teaspoon baking powder
3/4 cup all-purpose flour
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1 (8-ounce) package cream cheese, softened
1/4 cup confectioners' sugar
1/3 cup seedless red raspberry preserves
GLAZE:
1/4 cup semisweet chocolate chips
1 teaspoon shortening
In a heavy saucepan, melt butter and chocolate chips over low heat. Cool slightly. In a large bowl, beat eggs and brown sugar. Dissolve coffee crystals in water; add to egg mixture with melted chocolate. Mix well. Combine baking powder and flour; stir into chocolate mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool. For filling, melt chocolate chips; cool. In a mixing bowl, beat cream cheese until fluffy; add confectioners' sugar and jam. Stir in melted chocolate; spread over cooled brownies. For glaze, melt chocolate chips and shortening. Drizzle over filling. Chill before cutting. Store in the refrigerator.
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