Raspberry Truffle Brownies
Yield
1 batchPrep
30 minCook
30 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 1 ¼ | cups |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 2 | large |
eggs
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
instant coffee
|
|
| 2 | tablespoons |
water
|
|
| ½ | teaspoon |
baking powder
|
|
| ¾ | cup |
all-purpose flour
|
|
| Filling | |||
| 1 | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 8 | ounces |
cream cheese
softened |
|
| ¼ | cup |
powdered sugar
|
|
| ⅓ | cup |
raspberry jam
seedless |
*
|
| Glaze | |||
| ¼ | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 1 | teaspoon |
vegetable shortening
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 296 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 2 | large |
eggs
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 5 | ml |
instant coffee
|
|
| 3E+1 | ml |
water
|
|
| 2.5 | ml |
baking powder
|
|
| 177 | ml |
all-purpose flour
|
|
| Filling | |||
| 237 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 59 | ml |
powdered sugar
|
|
| 79 | ml |
raspberry jam
seedless |
*
|
| Glaze | |||
| 59 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 5 | ml |
vegetable shortening
|
*
|
Directions
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-inch square baking pan.
Bake at 350℉ (180℃) for 30 to 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; spread over cooled brownies.
For glaze, melt chocolate chips and shortening.
Drizzle over filling.
Chill before cutting.
Store in the refrigerator.
