---------- Recipe via Meal-Master (tm) v8.05
  
       Title: RASPBERRY TRUFFLE BROWNIES
  Categories: Cakes, Brownies
       Yield: 5 Dozen
  
 ----------------------------NORMA WRENN NPXR56B----------------------------
     1/2 c  Butter or margarine
   1 1/4 c  Semisweet chocolate chips
       2    Eggs
     3/4 c  Brown sugar; packed
       1 ts Instant coffee crystals
       2 tb Water
     1/2 ts Baking powder
     3/4 c  Flour
            Filling:
       1 c  Semisweet chocolate chips
       8 oz Cream cheese; softened
     1/4 c  Confectioners' sugar
     1/3 c  Seedless red raspberry jam
            Glaze:
     1/4 c  Semisweet chocolate chips
       1 ts Shortening
  
   In a heavy saucepan, melt butter and chocolate chips over low heat. Cool
   slightly.  In a large bowl, beat eggs and brown sugar. Dissolve coffee
   crystals in water; add to egg mixture with melted chocolate. Mix well.
   Combine baking powder and flour; stir into chocolate mixture. Spread in a
   greased 9-inch square baking pan. Bake at 350 degrees for 30-35 minutes or
   until brownies test done.  Cool.  For filling, melt chocolate chips; cool.
   In a mixing bowl, beat cream cheese until fluffy; add confectioners' sugar
   and jam. Stir in melted chocolate; spread over cooled brownies. For glaze;
   spread over cooled brownies.  For glaze, melt chocolate chips and
   shortening.  Drizzle over filling. Chill before cutting. Store in the
   refrigerator.  Source:  Country Woman, Collector’s Edition, 1st Prize
  
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