1½ cups semisweet chocolate morsels
½ cup butter or margarine
¾ cup firmly packed brown sugar
2 eggs
1 teaspoon instant coffee granules
2 tablespoons water
½ teaspoon baking powder
¾ cup all-purpose flour
Raspberry Truffle Filling (below)
Chocolate Glaze (below)

Preheat oven to 350°F.  Spray a 9x9-inch baking pan with non-stick vegetable spray.

In a small saucepan over low heat, melt chocolate morsels and butter; set aside to cool.

In a large mixing bowl, beat sugar and eggs until thick and lemon-colored.  Stir in chocolate mixture and coffee dissolved in water until well blended.  Spread in prepared baking pan.

Bake 30 to 35 minutes or until a tester inserted in the center comes out clean.  Cool in pan on a wire rack.

Spread Raspberry Truffle Filling over the brownies; drizzle with Chocolate Glaze.  Chill for 2 hours.  Cut into bars.

RASPBERRY TRUFFLE FILLING

1 cup semisweet chocolate morsels
¼ teaspoon instant coffee granules
1 18-ounce package cream cheese, softened
¼ cup confectioners’ sugar
1/3 cup raspberry preserves

In a small saucepan over low heat, stirring constantly, melt chocolate with coffee.  Set aside.

In a small bowl, beat cream cheese until fluffy; beat in confectioners’ sugar and preserves.  Add chocolate mixture; beat until well blended.

GLAZE

1/4 cup semisweet chocolate chips
1 teaspoon shortening

In small saucepan over low heat, melt chocolate and shortening.

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