Recipe: Raspberry Truffle Brownies (mocha brownies with raspberry and cream cheese topping and chocolate glaze)

RASPBERRY TRUFFLE BROWNIES

FOR THE BROWNIES:
3/4 cup flour
1 teaspoon baking powder
7 1/2 ounces semisweet chocolate
1/2 cup butter
3/4 cup brown sugar
2 eggs
1 teaspoon instant coffee powder dissolved in 2 tablespoons hot water
FOR THE RASPBERRY TRUFFLE TOPPING:
3 ounces semisweet chocolate
4 ounces cream cheese, softened
2 tablespoons confectioners' sugar
3 tablespoons seedless raspberry preserves
FOR THE CHOCOLATE GLAZE:
1 1/2 ounces semisweet chocolate
1 teaspoon shortening

Preheat oven to 325 degrees. Grease a 9-inch square baking dish.

Combine flour and baking powder. Set aside.

Melt chocolate with butter in a saucepan or a double boiler over simmering water. Set aside to cool slightly.

Beat sugar and eggs. Add chocolate mixture and dissolved coffee. Stir in flour mixture, blending well. Spread batter in prepared baking pan.

Bake for 30-35 minutes. Remove pan from oven and let cool.

Spread Raspberry Truffle Topping over cooled brownies and then drizzle with Chocolate Glaze. Chill in refrigerator for at least 2 hours. Cut into 2-inch squares.

TO MAKE THE RASPBERRY TRUFFLE TOPPING:
Melt chocolate in a saucepan or double boiler, over simmering water. Remove from heat and let cool slightly.

Beat cream cheese until fluffy. Add sugar and preserves and beat in melted chocolate, blending well.

TO MAKE THE CHOCOLATE GLAZE:
Melt chocolate and shortening in a saucepan or double boiler, over simmering water. Stir until completely mixed.

Makes 24 brownies
Adapted from source: The 55 Best Brownies in the World by Honey Zisman and Larry Zisman