Title: Raspberry Truffle Brownies
Categories: Dessert Cake
Yield: 5 Dozen

1/2	c	Butter
1 1/2	c	Semisweet chocolate chips
2		Eggs
3/4	c	Packed brown sugar
1	ts	Instant coffee crystals
2	tb	Water
1/2	ts	Baking powder
3/4	c	All-purpose flour
FILLING
1	c	Semisweet chocolate chips
8	oz	Cream cheese softened
1/4	c	Confectioners' sugar
1/3	c	Seedless red raspberry jam
GLAZE
1/4	c	Semisweet chocolate chips
1	ts	Shortening

In a heavy sauce pan, melt butter and chocolate chips over low heat. Cool slightly. In a large bowl, beat eggs and brown sugar. Dissolve coffee crystals in water; add to egg mixture with melted chocolate. Mix well. Combine baking powder and flour; stir into chocolate mixture. Spread in a greased 9 inch square baking pan. Nake at 350 for 30 to 35 minutes of until brownines test done. Cool.

For Filling, Melt chocolate chips; cool. In a mixing bowl, beat cream cheese until fluffy; add confectioners' sugar and jam. Stir in melted chocolate; Spread over cooled brownies.

For Glaze, Melt chocolate chips and shortening. Drizzle over filling. Chill before cutting. Store in the refrigerator.

From Leslie Knicl of Mahomet, Illinois in Country Woman Typed by Fred Ball

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