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Mocha Truffle Brownies

1-1/4 cups semisweet chocolate chips
1/2 cup butter
1 teaspoon instant coffee granules
2 tablespoons hot water
2 eggs
3/4 cup packed brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
FILLING:
1 tablespoon instant coffee granules
1 tablespoon hot water
1 package (8 ounces) cream cheese, softened
1/3 cup confectioners' sugar
1 cup (6 ounces) semisweet chocolate chips, melted
GLAZE:
1/4 cup semisweet chocolate chips
1 teaspoon shortening

In a heavy saucepan or microwave, melt chips and butter. Stir until smooth; cool
for 5 minutes. Dissolve coffee granules in hot water; set aside. In a large

Printed from tasteofhome.com Nov 19, 2008

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Mocha Truffle Brownies cont.

mixing bowl, beat eggs and brown sugar; beat on medium for 1 minute. Stir in
chocolate mixture and coffee. Combine flour and baking powder; gradually add to
chocolate mixture. Transfer to a greased 9-in. square baking pan. Bake at
350° for 30-35 minutes or until a toothpick inserted near the center comes
out with moist crumbs. Cool completely on a wire rack. For filling, dissolve
coffee granules in water; set aside. In a small mixing bowl, beat cream cheese
until smooth. Beat in confectioners' sugar, melted chocolate and coffee. Spread
over brownies. For glaze, melt the chocolate chips and shortening in a heavy
saucepan or microwave; stir until smooth. Drizzle over filling. Refrigerate for
at least 2 hours before cutting. Store in the refrigerator.

Yield: about 6-1/2 dozen.