Heat oven to 350 deg. F
1/2 cup butter or margarine
1 1/4 cups semisweet chocolate chips
3/4 cup packed brown sugar
1 tsp instant coffee crystals
2 tbsp water
1/2 tsp baking powder
3/4 cup flour
1 cup (250 g) semisweet chocolate chips
1 pkg (250 g) cream cheese, softened
1/4 cup confectioners’ sugar
1/3 cup seedless raspberry jam
1/4 cup semisweet chocolate chips
1 tsp shortening
In a microwave-safe bowl melt butter and chocolate chips on high for 30 seconds. Stir, then nuke for an additional 30 seconds. Cool slightly.
Stir in eggs one at a time, then add brown sugar.
Dissolve coffee in water, add to egg and chocolate mixture.
Stir baking powder into flour and add to chocolate mixture.
Spread into a greased 9 inch square pan.
Bake at 350 deg. F for 30-35 minutes or till brownies test done.
For filling melt chocolate chips; cool.
In mixing bowl beat cream cheese till fluffy; add confectioners’ sugar and jam.
Stir in melted chocolate; spread over cooled brownies.
For glaze melt chocolate and shortening. Drizzle over filling.
Chill before cutting. Store in refrigerator.