Ingredients:
3/4 cup flour
1 teaspoon baking powder
7 1/2 ounces semisweet chocolate or 7 1/2 ounces chocolate chips
1/2 cup butter
3/4 cup brown sugar
2 eggs
1 teaspoon instant coffee, stirred into
2 tablespoons hot water
3 ounces semisweet chocolate or 3 ounces chocolate chips
4 ounces cream cheese, softened
2 tablespoons powdered sugar
3 tablespoons raspberry preserves
1 1/2 ounces semisweet chocolate or 1 1/2 ounces chocolate chips
1 teaspoon shortening
Directions:
Preheat oven to 325.
Combine flour and baking powder in small bowl.
Melt chocolate and butter in saucepan until smooth.
Cool slightly.
Beat sugar and eggs until fluffy.
Add chocolate and dissolved coffee.
Stir in flour.
Spread into greased 9″x9″ pan and bake 30-35 minutes.
Remove from oven and cool.
For topping: melt chocolate and cool slightly.
Beat cream cheese until fluffy, add sugar, preserves, and chocolate.
Spread topping over cooled brownies.
For glaze: melt chocolate and shortening together.
Drizzle warm over brownies.
Refrigerate for 2 hours.
Servings: 8
Time preparation: 25 min.
Time total: 85 min.