Name: Raspberry Truffle Brownies
Ingredients: 0.5 cup butter or margarine; 1.25 cup semisweet chocolate chips; 2 eggs; 0.75 cup packed brown sugar; 1 tsp instant coffee crystals; 2 tbsp water; 0.5 tsp baking powder; 0.75 cup all-purpose flour; 1 cup filling; 6 ounces semisweet chocolate chips; 1 pkg filling; 8 ounces cream cheese, softened; 0.25 cup filling confectioners' sugar; 0.33 cup filling seedless red raspberry jam; 0.25 cup glaze semisweet chocolate chips; 1 tsp glaze shortening

Cookies & Bars

14 ingredients

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Ingredients

½ cup butter or margarine
1¼ cup semisweet chocolate chips
2 eggs
¾ cup packed brown sugar
1 tsp instant coffee crystals
2 tbsp water
½ tsp baking powder
¾ cup all-purpose flour
1 cup filling; 6 ounces semisweet chocolate chips
1 pkg filling; 8 ounces cream cheese, softened
¼ cup filling confectioners' sugar
⅓ cup filling seedless red raspberry jam
¼ cup glaze semisweet chocolate chips
1 tsp glaze shortening

Method

In a heavy saucepan, melt the butter and chocolate chips over low heat. Cool slightly. In a large bowl, beat the eggs and brown sugar. Dissolve the coffee crystals in the water; add to the egg mixture with the melted chocolate. Mix well. Combine the baking powder and flour; stir into the chocolate mixture. Spread in a greased 9-in. square baking pan. Bake at 350 degrees for 30-35 minutes or until the brownies test done. Cool.
For filling, melt the chocolate chips; cool. In a mixing bowl, beat the cream cheese until fluffy; add the confectioners' sugar and jam. Stir in the melted chocolate; spread over the cooled brownies.
For glaze, melt the chocolate chips and shortening. Drizzle over the filling. Chill before cutting. Store in the refrigerator.

Notes

1st place. Yield: about 5 dozen. From Leslie Knicl, Mahomet, Illinois.

Original card

The recipe above was transcribed from this scan of Vera’s original card.