CHOCOLATE RASPBERRY BROWNIES
These brownies are an ideal choice for a special Valentine’s Day dessert. The truffle layer is smooth and creamy with a kiss of raspberry.
Brownie Layer
1 ¼ cups (8 oz) semisweet chocolate chips
½ cup butter
¾ cup packed brown sugar
2 large eggs
1 teaspoons instant coffee or espresso powder dissolved in 2 tablespoons water
¾ cup flour
½ teaspoon baking powder
Truffle Layer
1 cup semisweet chocolate chips (6 oz)
¼ teaspoon instant coffee/espresso powder
8 oz cream cheese, softened
⅓ cup seedless red raspberry preserves
¼ cup powdered sugar
Preheat oven to 350°F.
For the brownie layer:
Combine flour and baking powder and set aside. Melt chocolate chips with butter in the microwave or in a double boiler, cool slightly. Beat brown sugar and eggs in a large bowl with electric mixer. Add chocolate mixture and coffee, mix well. Stir in flour and baking powder. Do not over mix. Spread evenly into a greased 9x9x2 baking dish. Bake 30-35 minutes until toothpick in center comes out clean. Cool on rack.
For the truffle layer:
Melt chocolate chips and coffee (I do this in the microwave)
Beat cream cheese and preserves in small bowl with electric mixer until smooth. With the mixer on low speed, beat in chocolate mixture and powdered sugar. Beat until fluffy, spread on brownies. Chill at least 2 hours. These should be kept in refrigerator until ready to serve. Cut in small squares and top each with a fresh raspberry. Makes 36.
Mary Collins-Shepard
The Kitchen Garden Girl
February 2008