Shelly's Recipe

CAPPUCCINO TRUFFLE BROWNIES

Category: Brownies/Blondies

2 ounces semisweet chocolate
1/2 cup butter, cubed
2 eggs
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon

Filling:
1 package (8 ounces) Cream Cheese, softened
1/4 cup confectioners' sugar
1 teaspoon instant coffee granules
1 tablespoon hot water
1 cup (6 ounces) semisweet chocolate chips
1/2 teaspoon butter

Glaze:
1/2 cup semisweet chocolate chips
1 teaspoon shortening
Whole blanched almonds

In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a small bowl, beat the eggs, brown sugar and vanilla. Beat in chocolate mixture. Combine the flour, baking powder and cinnamon; stir into chocolate mixture. Spread into a greased 9-in. square baking pan. Bake at 350 for 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack.

For filling, in a large bowl, beat the cream cheese and confectioners' sugar until light and fluffy. Dissolve coffee in water. Stir into cream cheese mixture. In a microwave, melt chips and butter; stir until smooth. Beat into cream cheese mixture until blended. Spread over brownies.

For glaze, in a microwave, melt chips and shortening; stir until smooth. Dip each almond halfway into glaze and place on a waxed paper-lined baking sheet. Let stand until chocolate is set. Drizzle remaining glaze over bars. Place almond in the center of each bar. Refrigerate leftovers. Yield: 16 bars.