Dark Chocolate Raspberry Truffle Brownies

Brownie Layer:
1 1/4 cup dark chocolate chips (7.5 oz)
1/2 cup butter or margarine
3/4 cup packed brown sugar
2 large brown eggs
(optional)1 tsp instant decaf coffee powder dissolved in 2 Tbs water
3/4 cup all-purpose flour
1/2 tsp baking powder

Truffle Layer:
1 cup dark chocolate chips (6 oz)
1/4 tsp instant decaf coffee powder (optional)
8 oz light cream cheese, softened
1/3 cup Chiles Peach Orchard Juice sweetened Seedless Red Raspberry Preserves
1/4 cup powdered sugar

Glaze:
1/8 cup semisweet chocolate chips (20 g or .75 oz)
1/2 tsp solid vegetable shortening.

I used decaf coffee powder, but you can use regular or espresso or none.

Preheat oven to 350 degrees. Grease an 8 or 9 inch square baking pan.

To make brownie layer:
Melt 1 1/4 cups chocolate chips with butter, Cool slightly. In a large mixer bowl at medium speed, beat packed brown sugar and eggs until blended. Add chocolate mixture and dissolved coffee and beat well. Stir in flour and baking powder. Spread evenly in baking pan. Bake 30-35 minutes until a wooden pick inserted in center comes out clean. Cool on a wire rack.

To make truffle layer:
Melt 1 cup chocolate chips with coffee powder. In a small mixer bowl at medium speed, beat cream cheese and preserves until smooth. At low speed, beat in chocolate mixture and powdered sugar. Beat until fluffy. Spread over brownie.

To make glaze:
Melt 1/8 cup chocolate chips with shortening. Drizzle over truffle layer.

Chill 2 hours. Cut into bars. Cover and store in the refrigerator or freezer.

Serving Size: Originally set for 24 servings. I cut an 8x8 in half and divided that section into 20 pieces to get this calorie breakdown.