raspberry truffle brownies

Name: Raspberry Truffle Brownies
Prep time: 30 min
Cook time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1/2 cup(s) butter, cubed; 1 1/4 cup(s) semisweet chocolate chips; 2 - eggs; 3/4 cup(s) packed brown sugar; 1 teaspoon(s) instant coffee granules; 2 tablespoon(s) hot water; 3/4 cup(s) all purpose flour; 1/2 teaspoon(s) baking powder; FOR THE FILLING; 1 cup(s) 6 ounces semisweet chocolate chips; 1 package(s) 8 ounces cream cheese, softened; 1/4 cup(s) powdered sugar; 1/3 cup(s) seedless red raspberry jam; FOR THE GLAZE; 1/4 cup(s) semisweet chocolate chips; 1 teaspoon(s) shortening

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 2 1/2 dozen

prep time 30 Min

cook time 30 Min

method Bake

Ingredients For raspberry truffle brownies

1/2 c

butter, cubed
1 1/4 c

semisweet chocolate chips
2

eggs
3/4 c

packed brown sugar
1 tsp

instant coffee granules
2 Tbsp

hot water
3/4 c

all purpose flour
1/2 tsp

baking powder
FOR THE FILLING
1 c

6 ounces semisweet chocolate chips
1 pkg

8 ounces cream cheese, softened
1/4 c

powdered sugar
1/3 c

seedless red raspberry jam
FOR THE GLAZE
1/4 c

semisweet chocolate chips
1 tsp

shortening

How To Make raspberry truffle brownies

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. 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.

2
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.
3
For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator.
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