Tuesday, October 14, 2008

Chocolate Sin Raspberry Truffle Brownies

I’m licking my lips at the thought of making this recipe. Today is a very, dreary day in Houston, TX so I plan to spend it trying to make some of the recipes I’ve had on my “to-do” list for months now. This will definitely be one of them!

Chocolate Sin Raspberry Truffle Brownies

Yield: 9 Servings
1½ cups Semisweet chocolate chips
½ cups Margarine
¾ cups Brown sugar
2 lg Eggs
1 teaspoon Instant coffee; crystals
2 tablespoon Water
½ teaspoon Baking powder
¾ cups All-purpose flour
Raspberry truffle filling:
1 cups Semisweet chocolate chips
¼ teaspoon Instant coffee; crystals
1 package Cream cheese; 8 oz
¼ cups Powdered sugar
1/3 cups Seedless red raspberry
¼ cups Semisweet chocolate chips
1 teaspoon Shortening

Brownies: In saucepan over low heat, melt morsels and margarine; cool slightly. In large mixing bowl, beat sugar and eggs. Add chocolate mixtur and coffee dissolved in water. Mix well. Stir in baking powder and flour; blend well. Spread in greased 9x9 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. ~Diana Rattray

Your Chocolate Sin Raspberry Truffle Brownies is ready. Good luck

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