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 servings
|1 1/4 cups||semisweet chocolate chips|
|1/2 cup||butter, cubed|
|3/4 cup||packed brown sugar|
|1 teaspoon||instant coffee granules|
|3/4 cup||all-purpose flour|
|1/2 teaspoon||baking powder|
|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|
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.