Chocolate Strawberry Truffle Brownies

Serves: 24

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 servings
Prep Time:
Cook Time:
Total Time:


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
1/4 cup semisweet chocolate chips
1 teaspoon butter


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.


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