![[WetLeather]](/images/smallwet2.gif)
| Name: | Raspberry Truffle Brownies | Contributor: | Dustin Kassman |
|---|---|---|---|
| Description: | OMIGOD! | Posted: | 1994-11-07 |
| Key words: | brownies, raspberry | Category: | Desserts |
| ID: | 202 | Updated: | 2006-04-03 10:10:52 |
| Ingredients: | Brownies:
1 c semi-sweet chocolate chips 1/2 c margarine 3/4 c brown sugar 2 large eggs 2 Tbsp water or coffee liqueur 3/4 c flour 1/2 tsp baking powder Filling: 1 c semi-sweet chocolate chips 1 (8 oz) package cream cheese, softened 1/4 c powdered sugar 1/3 c raspberry preserves Glaze: 1/4 c semi-sweet chocolate chips 1 tsp vegetable shortening |
||
| Preparation: | Brownies:
Pre-heat oven to 350 degrees. In a double-boiler, melt chocolate chips and margarine over low to medium heat; cool slightly. In a large bowl, beat sugar and eggs together. Add chocolate mixture and water or coffee liqueur; mix well. Stir in flour and baking powder; blend well. Spread batter into a greased 9" x 9" pan. Bake for 25 - 35 minutes, until toothpick inserted in center comes out clean. Cool on wire rack. Filling: In a double-boiler, melt chocolate chips over low to medium heat; set aside. In a small bowl, beat cream cheese until fluffy. Add powdered sugar and raspberry preserves, beat until fluffy. Beat in melted chocolate until well blended. Spread over top of cooled brownies. Glaze: In a double-boiler, melt chocolate chips and shortening; drizzle over filling layer. Chill at least 1 to 2 hours. Bring to room temperature and cut into small squares or bars. |
||
| Notes: | From Savior the Flavor of Oregon, Junior League of Eugene, ISBN
0-9607976-1-0 |
||
| Equipment: | |||