Recipe
Dessert
Raspberry Truffle Brownies
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. butter or margarine | ||
| 3 c. semisweet chocolate chips, divided | ||
| 2 large eggs | ||
| ¾ c. brown sugar | ||
| 1 tsp. instant coffee crystals | ||
| 2 tbsp. water | ||
| ½ tsp. baking powder | ||
| ¾ c. flour | ||
| 1 (8 oz) container cream cheese, softened | ||
| ¼ c. powdered sugar | ||
| ⅓ c. seedless red raspberry jam | ||
| 1 tsp. shortening |
Directions
- Preheat oven to 350 degrees. Spray a 9-inch-square baking dish with nonstick cooking spray.
- In a heavy saucepan, melt butter and 1-1/4 cups chocolate chips over low heat. Remove from heat and cool slightly.
- In large bowl, beat eggs and brown sugar.
- Dissolve coffee crystals in water. Stir into egg mixture. Beat in chocolate.
- Combine baking powder and flour. Stir into chocolate mixture. Spread in prepared pan.
- Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Cool.
- Melt 1 cup chocolate chips. Cool.
- In mixing bowl, beat cream cheese until fluffy. Beat in powdered sugar and jam. Fold in melted chocolate. Spread on cooled brownies.
- Melt 1/4 cup chocolate chips with shortening. Stir well and drizzle over brownies. Refrigerate before cutting.