Chocolate Strawberry Truffle Brownies
Some of the strawberry jam I put up every year makes its way into these brownies. I like to bake up a batch as a special treat to take to work. I make them gluten-free by substitution the flour for a gluten free flour blend.
Yield: 24 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/4 cups | semisweet chocolate chips |
| 1/2 cup | butter, cubed |
| 3/4 cup | packed brown sugar |
| 2 | eggs |
| 1 teaspoon | instant coffee granules |
| 2 tablespoons | water |
| 3/4 cup | all-purpose flour |
| 1/2 teaspoon | baking powder |
| truffle filling: | |
| 1 cup | (6 ounces) semisweet chocolate chips |
| 1/4 teaspoon | instant coffee granules |
| 1 (8-ounce) package | cream cheese, softened |
| 1/4 cup | sifted confectioners' sugar |
| 1/3 cup | strawberry jam or preserves |
| glaze: | |
| 1/4 cup | semisweet chocolate chips |
| 1 teaspoon | butter |
Directions:
In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and eggs. Stir in chocolate mixture. Dissolve coffee in water; add to chocolate mixture. Combine flour and baking powder; gradually add to batter.
Spread evenly in a greased and floured 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.
Meanwhile, for filling, melt chocolate chips and coffee granules; stir until smooth. Set aside.
In a small bowl, beat cream cheese until smooth. Add confectioners' sugar and jam; mix well. Beat in melted chocolate until well blended. Spread over brownies.
For glaze, in a microwave, melt chocolate and butter; stir until smooth. Drizzle over filling. Chill at least 1-2 hours. Yield: about 2 dozen.
Source: tasteofhome.com
