CHOCOLATE SIN RASPBERRY TRUFFLE BROWNIES

FOR THE BROWNIES:
2 3/4 cups semisweet chocolate chips, divided use
1/2 cup margarine
3/4 cup brown sugar
1 1/4 teaspoons instant coffee crystals, divided use
2 Tablespoons water
1/2 teaspoon baking powder
1/4 cup all-purpose flour
FOR THE RASPBERRY TRUFFLE FILLING:
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1/3 cup seedless red raspberry preserves
1 teaspoon shortening (for the glaze)

Preheat oven to 350 degrees F. Grease a 9x9-inch baking pan.

TO MAKE THE BROWNIES:
In saucepan over low heat, melt 1 1/2 cups chocolate chips and margarine; cool slightly.

In large mixing bowl, beat sugar and eggs. Add chocolate mixture and 1 teaspoon instant coffee dissolved in the 2 tablespoons water. Mix well. Stir in baking powder and flour; blend well. Spread in prepared pan.

Bake at 350 degrees for 30 to 3 minutes or until toothpick tests clean.

TO MAKE THE RASPBERRY TRUFFLE FILLING:
Melt 1 cup chocolate chips with the remaining 1/4 teaspoon instant coffee in pan over low heat. Set aside.

In small mixing bowl beat softened cream cheese until fluffy; add powdered sugar and preserves. Beat until fluffy. Beat in melted chocolate mixture until well blended.

Spread filling over cooled browned layer.

TO MAKE THE GLAZE:
In small saucepan over low heat, melt the remaining 1/4 cup chocolate chips and shortening. Drizzle over truffle layer. Chill at least 1 to 2 hours.

Cut into bars.

Adapted from source: Newspaper Clipping