How To make Raspberry Truffle Brownies

NORMA WRENN NPXR56B:

1/2 c Butter or margarine
1 1/4 c Semisweet chocolate chips
2 Eggs
3/4 c Brown sugar; packed
1 ts Instant coffee crystals
2 tb Water
1/2 ts Baking powder
3/4 c 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 saucepan, 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. Bake at 350 degrees for 30-35 minutes or until brownies 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; spread over cooled brownies. For glaze, melt chocolate chips and shortening. Drizzle over filling. Chill before cutting. Store in the refrigerator. Source: Country Woman, Collector's Edition, 1st Prize -----