Raspberry Truffle Brownies

On the outside, these look like traditional brownies. When people bite in, though, are they surprised! It's almost like eating a rich filled chocolate candy.

Yield

30 servings

Batter Ingredients

1/2 cup butter, cubed
1 1/4 cups HERSHEY'®S Semi-Sweet Chocolate Chips
2 eggs
3/4 cup packed brown sugar
1 teaspoon instant coffee granules
2 tablespoons water
3/4 cup all-purpose flour
1/2 teaspoon baking powder

Filling Ingredients

1 cup (6 ounces) HERSHEY'®S Semi-Sweet Chocolate Chips
1 package (8 ounces) cream cheese, room temperature
1/4 cup confectioners' (powdered) sugar
1/3 cup seedless red raspberry jam

Glaze Ingredients

1/4 cup HERSHEY'®S Semi-Sweet Chocolate Chips
1 teaspoon shortening

Directions

Preheat the oven to 350°F (177°C). Grease a 9-inch square baking pan with Pan Release or baking spray with flour.

In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Dissolve coffee crystals in water; add to egg mixture. Beat in chocolate until well blended. Combine flour and baking powder; gradually add into chocolate mixture. Spread in prepared baking pan.

Bake for 30 to 35 minutes or until brownies test done. Cool on a wire cooling rack.

For filling: In a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in jam. Stir in melted chocolate; spread over cooled brownies.

For glaze: In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 35 minutes + cooling

Storage

Store in the refrigerator.

Nutritional Information

Amount per serving (1 each): 171 calories, 10 g fat (6 g saturated fat), 31 mg cholesterol, 68 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.

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