Chocolate Raspberry Truffle Brownies

ingredients & instructions

Read the entire recipe before beginning. There are several steps, but it’s worth it for a special dessert night!

brownies
1-1/4 cups semi-sweet chocolate chips
½ cup butter
2 large eggs
¾ cup packed dark brown sugar
1 teaspoon instant coffee granules
2 tablespoons hot water
¾ cup all-purpose flour
½ teaspoon baking powder

Preheat the oven to 350° F.
Grease a 9-inch square or round baking pan.
In a microwave, melt butter and chocolate chips and then stir until smooth. Cool slightly.
In a large bowl, beat eggs and brown sugar until blended.
Dissolve coffee granules in water. Add to the sugar and egg mixture.
Beat in chocolate until well blended.
Stir the flour and baking powder into the chocolate mixture just until blended.
Spread in the prepared pan.
Bake for 30-35 minutes or until brownies test done.
Cool completely on a wire rack.

raspberry truffle
1 cup semi-sweet chocolate chips
¼ teaspoon instant coffee crystals
8 ounces cream cheese, softened
¼ cup powdered sugar
⅓ cup seedless red raspberry preserves

Melt chocolate chips and coffee crystals in a microwave and stir until smooth. Let cool.
In a medium bowl, beat cream cheese. Add the confectioners’ sugar and raspberry preserves. Beat until well blended.
Stir in melted chocolate and blend until smooth.
Spread over cooled brownies.

chocolate drizzle
¼ cup semi-sweet chocolate chips
1 tablespoon butter or margarine

Melt the chocolate chips and butter over low heat or in a microwave.
Drizzle over the brownie for a striped look.

The brownies should remain refrigerated for storage. They are best when you let them warm up a bit before serving.