Heat oven to 350 deg. F

1/2 cup butter or margarine
1 1/4 cups semisweet chocolate chips
2 eggs
3/4 cup packed brown sugar
1 tsp instant coffee crystals
2 tbsp water
1/2 tsp baking powder
3/4 cup flour

Filling:
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

Glaze:
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.
Cool completely.
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.

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