Chocolate Raspberry Truffle Brownies: The Best Chocolate Raspberry Truffle Brownies Recipe from Cook'n

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	Chocolate Raspberry Truffle Brownies

Serves: 24

Print this Recipe

   Brownie Layer
   1 1/4 cups semi-sweet chocolate chips (7 1/2 ounces)
   1/2 cup butter or margarine
   2 tablespoons water
   1 teaspoon instant coffee
   3/4 cup brown sugar packed
   2 eggs
   1 teaspoon instant coffee powder dissolved in 2 tbs water (optional)
   3/4 cup flour
   1/2 teaspoon baking powder
   Truffle Layer
   1 cup semi-sweet chocolate chips (6 ounces)
   1/4 teaspoon instant coffee (optional)
   1 8-ounce package cream cheese softened
   1/3 cup raspberry preserves seedless
   1/4 cup powdered sugar
   Glaze
   1/4 cup semi-sweet chocolate chips (1 1/2 ounces)
   1 teaspoon vegetable shortening

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"Bake these brownies in a new baking pan. Once glazed and chilled, place pan on a pretty dish towel. Draw the four corners of the towel up over the pan and tie with kitchen twine. Attach a gift card."

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

To make brownie layer, melt chocolate chips with butter. Cool slightly. In a large mixer bowl at medium speed, 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.

Bake 30 to 35 minutes until a wooden pick inserted in center comes out clean. Cool on a wire rack.

To make truffle layer, melt chocolate chips with coffee powder. In a small mixer bowl at medium speed, beat cream cheese and preserves until smooth. At low speed, beat in chocolate mixture and powdered sugar. Beat until fluffy. Spread over brownie.

To make glaze, melt chocolate chips with shortening. Drizzle over truffle layer. Chill 2 hours. Cut into bars.

Cover and store in the refrigerator.

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