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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
For Brownies
1 1/2 cups semisweet real chocolate morsels
1/2 cup butter
3/4 cup packed brown sugar
2 large eggs
1 tsp instant coffee crystals
2 tbsp water (Or omit coffee crystals and water and use 2 tbsp very strong coffee)
1/2 teaspoon baking powder
3/4 cup flour
For Raspberry Truffle Filling
1 cup semisweet real chocolate morsels
1/3 teaspoon instant coffee crystals
1 (8 oz) pkg cream cheese, softened
1/4 cup powdered sugar
1/2 cup seedless red raspberry preserves
For Glaze
1/4 cup semisweet real chocolate morsels
1 tsp solid vegetable shortening
For Brownies: In saucepan over low heat, melt chocolate morsels and butter; (or use a low microwave setting in a heat-proof bowl); cool slightly.
In large mixing bowl, beat sugar and eggs.
Add chocolate mixture and coffee dissolved in water. Mix well. Sift baking powder with flour and blend into wet ingredients.
Spread in greased 9x9 inch baking dish. Bake in preheated 350 degree oven for 30 minutes or until toothpick tests clean.
For Raspberry Truffle Filling: Melt chocolate with coffee in pan over low heat, or use a low microwave setting in a heat-proof bowl. Set aside.
In small mixing bowl, beat softened cream cheese until fluffy; add powdered sugar and preserves. Beat until fluffy.
Beat in melted chocolate mixture until well blended. Spread carefully over cooled brownie layer.
For Glaze: In small saucepan over low heat, melt chocolate and shortening. Drizzle over truffle layer. Chill 2 hours.
Cut into bars and serve with a scoop of ice cream
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CHOCOLATE SIN RASPBERRY TRUFFLE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
For Brownies
1 1/2 cups semisweet real chocolate morsels
1/2 cup butter
3/4 cup packed brown sugar
2 large eggs
1 tsp instant coffee crystals
2 tbsp water (Or omit coffee crystals and water and use 2 tbsp very strong coffee)
1/2 teaspoon baking powder
3/4 cup flour
For Raspberry Truffle Filling
1 cup semisweet real chocolate morsels
1/3 teaspoon instant coffee crystals
1 (8 oz) pkg cream cheese, softened
1/4 cup powdered sugar
1/2 cup seedless red raspberry preserves
For Glaze
1/4 cup semisweet real chocolate morsels
1 tsp solid vegetable shortening
For Brownies: In saucepan over low heat, melt chocolate morsels and butter; (or use a low microwave setting in a heat-proof bowl); cool slightly.
In large mixing bowl, beat sugar and eggs.
Add chocolate mixture and coffee dissolved in water. Mix well. Sift baking powder with flour and blend into wet ingredients.
Spread in greased 9x9 inch baking dish. Bake in preheated 350 degree oven for 30 minutes or until toothpick tests clean.
For Raspberry Truffle Filling: Melt chocolate with coffee in pan over low heat, or use a low microwave setting in a heat-proof bowl. Set aside.
In small mixing bowl, beat softened cream cheese until fluffy; add powdered sugar and preserves. Beat until fluffy.
Beat in melted chocolate mixture until well blended. Spread carefully over cooled brownie layer.
For Glaze: In small saucepan over low heat, melt chocolate and shortening. Drizzle over truffle layer. Chill 2 hours.
Cut into bars and serve with a scoop of ice cream
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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