- 1/2 cup butter or margarine
- 1-1/4 cups semisweet chocolate chips
- 2 eggs
- 3/4 cup packed brown sugar
- 1 teaspoon instant coffee crystals
- 2 tablespoons water
- 1/2 teaspoon baking powder
- 3/4 cup all-purpose flour
- 1 cup (6 ounces) semisweet chocolate chips
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup confectioners' sugar
- 1/3 cup seedless red raspberry jam
- 1/4 cup semisweet chocolate chips
- 1 teaspoon shortening
- In a heavy saucepan, melt butter and chocolate chips over low heat. Cool slightly. In a large bowl, beat eggs and brown sugar. Dissolve coffee crystals in water; add to egg mixture with melted chocolate. Mix well. Combine baking powder and flour; stir into chocolate mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool. For filling, melt chocolate chips; cool. In a mixing bowl, beat cream cheese until fluffy; add confectioners' sugar and jam. Stir in melted chocolate; spread over cooled brownies. For glaze, melt chocolate chips and shortening. Drizzle over filling. Chill before cutting. Store in the refrigerator. Yield: about 5 dozen.
Reviews forRaspberry Truffle Brownies
"If you have had raspberry truffles this recipe is a dead ringer. The flavor is exquisite."
"SO good, but I had a hard time keeping the frosting in place"
"Great with or without the frosting"
"These were fantastic. I took them to a meeting and they disappeared fast!"
"This sounds fabulous. Could you substitute orange marmalade for jam? I love orange chocolate anything."
"My family and friends loved these and are always asking for more."
"I actually recall making this recipe a long time back and I made them again 5/4/14. I have the Country Woman Crate 'o Recipes! I did add 1/4 tsp. salt to the dry ingredients & I'd greased and floured the 8x8x2" square baking pan! I baked the brownies 30 minutes! I'd also added 1 tsp. vanilla extract to the batter after combining eggs, brown sugar and instant DECAF coffee crystals with the melted chocolate-butter mixture! I did have the ingredients for the raspberry filling (the cream cheese, seedless raspberry jam, chocolate chips, confectioners' sugar) and I did make the glaze, but I swirled it through the filling to create a marbled pattern. This recipe actually makes about 16 to 20 brownies, NOT 5 dozen as it's in a square pan! Having prepared these brownies before, I was able to gauge the amount after chilling and cutting them! This recipe is really great and a very tasty alternative to traditional brownies! Thank you so much for sharing this recipe with Country Woman! delowenstein"
"OMG - DELICIOUS! Definitely my go-to brownie recipe, w/ a slight rich taste, but at the same time not too sweet. I served pieces w/ a dollop of fresh whipped cream and raspberries on the side. I did not make the glaze, but sprinkled a small amount of icing sugar on top instead. As my 9x9 pan is a no-stick, I placed a piece of parchment on the bottom and up two sides (sprayed w/ pam) so I could lift the brownie out later to slice on a cutting board instead of scratching up the pan. This recipe is EXCELLENT and easy to make. Our guests loved this recipe and I gave them copies to take home!"
"This is a BIG hit at our house! I have made these many times. When I am in a hurry, I use a box mix for the brownies and follow the rest of the recipe for the filling and glaze."
"forgot to give it the 5 star rating it deserves."