Chocolate Sin Raspberry Truffle Brownies
Source: Mary King, Concordia, Kansas

Preheat oven to 350 degrees F. Grease a 9x9-inch baking pan.
Uses 2 (12 oz.) bags of chocolate chips total.

Brownies:
1 1/4 cups semi-sweet real chocolate morsels
1/2 cup margarine
3/4 cup brown sugar
2 large eggs
1 tsp. instant coffee crystals (optional)
2 tbsp. water
1/2 tsp. baking powder (** 1/4 tsp. if altitude > 5000 ft)
3/4 cup flour

Truffle Filling:
1 cup semi-sweet real chocolate morsels
1/4 tsp. instant coffee crystals (optional)
8 oz. package cream cheese, softened
1/4 cup powdered sugar
1/3 cup seedless raspberry preserves

Glaze:
1/4 cup semi-sweet real chocolate morsels
1 tsp. vegetable shortening

Brownie:
In a heavy saucepan over low heat, melt chocolate morsels with margarine. Cool slightly. In a large mixing bowl, beat sugar and eggs together. Add chocolate mixture and coffee crystals dissolved in water, mixing well. Stir in baking powder and flour; blend well. Spread evenly into prepared baking pan. Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack.

Filling:
Melt chocolate morsels with coffee crystals in heavy saucepan over low heat. Set aside. In a small mixing bowl, beat cream cheese until fluffy. Add powdered sugar and raspberry preserves; beat until fluffy. Beat in melted chocolate, mixing until well blended. Spread over top of brownies.

Glaze:
In a small heavy saucepan over low heat, melt chocolate morsels with shortening. Drizzle over top of truffle mixture. Chill at least 1-2 hours.