BROWNIES: 1 1/2 c Semisweet chocolate chips
1/2 c Margarine
3/4 c Brown sugar
2 lg Eggs
1 t Instant coffee — crystals
2 tb Water
1/2 ts Baking powder
3/4 c All-purpose flour
RASPBERRY TRUFFLE FILLING: 1 c Semisweet chocolate chips
1/4 ts Instant coffee — crystals
1 pk Cream cheese — 8 oz
1/4 c Powdered sugar
1/3 c Seedless red raspberry
Preserves GLAZE: 1/4 c Semisweet chocolate chips
1 t Shortening
Brownies: In saucepan over low heat, melt morsels and margarine; cool slightly. In large mixing bowl, beat sugar and eggs. Add chocolate mixture and coffee dissolved in water. Mix well. Stir in baking powder and flour; blend well. Spread in greased 9×9 pan. Bake at 350^ for 30-35 minutes or until toothpick tests clean. Raspberry Truffle Filling: Melt chocolate with coffee in pan over low heat. Set aside. In small mixing bowl, beat softened cream cheese until fluffy; add powdered sugar and preserves. Beat until fluffy. Beat in melted chocolate mixture until well blended. Spread over cooled browned layer. Glaze: In small saucepan over low heat, melt chocolate and shortening. Drizzle over truffle layer. Chill 1-2 hours. Cut into bars. Recipe By : The Marlborough Meetinhouse Cookbook