Chocolate Raspberry Truffle Brownies
A Perfect Gift

Chocolate Raspberry Truffle Brownies are perfect for parties, gifts or just as a special treat for your family. They take a little bit longer to make than a box recipe but your friends and family will appreciate the extra effort.

Brownie Layer

• 1-1/4 cups semisweet chocolate chips (7.5 oz)
• 1/2 cup butter or margarine
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp instant coffee dissolved in 2 tbs water (optional)
• 3/4 cup flour
• 1/2 tsp baking powder

Preheat oven to 350 degrees. Grease an 8 or 9 inch square baking pan.

Melt chocolate chips with butter. Cool slightly. In a large mixing bowl, beat brown sugar and eggs until blended. Add chocolate mixture and dissolved coffee and beat well. Stir in flour and baking powder.

Spread evenly in baking pan and bake 30 to 35 minutes. Cool completely.

Truffle Layer

• 1 cup semisweet chocolate chips (6 oz.)
• 1/4 tsp instant coffee powder (optional)
• 1-8 oz. pkg cream cheese, softened
• 1/3 cup seedless red raspberry preserves
• 1/4 cup powdered sugar

Melt chocolate chips with coffee powder. In a small mixing bowl, beat cream cheese and preserves until smooth. Beat in chocolate mixture and powdered sugar. Beat until fluffy and spread over brownie layer.

Using preserves is an easy way to make raspberry brownies because the seeds are already removed.

Glaze

• 1/4 cup semisweet chocolate chips (1.5 oz.)
• 1 tsp solid vegetable shortening

Melt chocolate chips with shortening. Drizzle over truffle layer. Chill 2 hours. Cut into bars. Cover and store in the refrigerator.

It might seem strange to add coffee to brownie recipes but many famous cooks, like Ina Garten, suggest using espresso because it enhances the flavor of the chocolate.

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