Raspberry Truffle Brownies |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 30 |
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On the outside, these look like traditional brownies. When people bite in, though, are they surprised! It's almost like eating a rich filled chocolate candy. My husband and I are both teachers. We have two children, 7 and 3. Ingredients:
1/2 cup butter, cubed |
1-1/4 cups semisweet chocolate chips |
2 eggs |
3/4 cup packed brown sugar |
1 teaspoon instant coffee granules |
2 tablespoons hot water |
3/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
filling: |
1 cup (6 ounces) semisweet chocolate chips |
1 package (8 ounces) cream cheese, softened |
1/4 cup confectioners' sugar |
1/3 cup seedless red raspberry jam |
glaze: |
1/4 cup semisweet chocolate chips |
1 teaspoon shortening |
Directions:
1. In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Dissolve coffee granules in water; add to egg mixture. Beat in chocolate until well blended. Combine flour and baking powder; stir into chocolate mixture just until blended.
2. Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool on a wire rack.
3. For filling, in a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in jam; stir in melted chocolate. Spread over cooled brownies.
4. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator. Yield: about 2-1/2 dozen.
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