Raspberry Truffle Brownies: The Best Raspberry Truffle Brownies Recipe from Cook'n

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	Raspberry Truffle Brownies

Serves: 60

Print this Recipe

Leslie Knicl, Mahomet, Illinois

   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.

© Copyright Reiman Publications, 1993-1997

Raspberry Truffle Brownies comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!

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