I did take a shortcut of using a boxed brownie mix, today was ballet, refill on meds pickup, get wine, go to the commissary, get cards, and then come home and make brownies and coleslaw. The slaw is good, but hey, it is not chocolate!!
So here is the recipe for this Chocolate Raspberry Truffle Brownie-- courtsey of my sister
Chocolate Sin Raspberry Truffle Brownies
BROWNIES:
• 1 1/2 cups semisweet chocolate chips (Belgian PS)
• 1/2 cup margarine
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon instant coffee -- crystals (I used espresso powder)
• 2 tablespoons water
• 1/2 teaspoon baking powder
• 3/4 cup all-purpose flour
RASPBERRY TRUFFLE FILLING:
• 1 cup semisweet chocolate chips (Belgian PS)
• 1/4 teaspoon instant coffee -- crystals (I used espresso powder)
• 1 package cream cheese -- 8 oz
• 1/4 cup powdered sugar
• 1/3 cup seedless red raspberry preserves (I used “All Fruit”)
GLAZE:
• 1/4 cup semisweet chocolate chips (Belgian PS)
• 1 teaspoon shortening
Brownies: In saucepan over low heat, melt morsels and margarine; cool slightly. In large mixing bowl, beat sugar and eggs. Add chocolate mixture and coffee dissolved in water. Mix well.
Stir in baking powder and flour; blend well. Spread in greased 9x9 pan. Bake at 350° for 30-35 minutes or until toothpick tests clean.
Raspberry Truffle Filling: Melt chocolate with coffee in pan over low heat. Set aside. In small mixing bowl, beat softened cream cheese until fluffy; add powdered sugar and preserves. Beat until fluffy. Beat in melted chocolate mixture until well blended. Spread over cooled browned layer.
Glaze: In small saucepan over low heat, melt chocolate and shortening. Drizzle over truffle layer. Chill 1-2 hours. Cut into bars.
Recipe source: The Marlborough Meetinhouse Cookbook
Serve COLD! Store in fridge!
If you NEED some chocolate- try this!! Everyone have a great weekend!
Afer these cool, comes the next step....
Ahh... but your sister would NEVER use a boxed mix! Hahahahaha!
ReplyDelete:)
That may be true..... but these are really good mixes. Though nothing is as good as scratch.
ReplyDeleteoooh Janet you must have read my mind. I am going to a mother's day brunch this Sunday and volunteered to bring champagne and sweets! perfect.
ReplyDeleteMy pleasure Susie. You will enjoy the heck out of it.
ReplyDeleteYummy! I feel like nothing is every too chocolatty. You are going to have a good time and all the festivities sound fun and exhausting.
ReplyDeleteYum! Send some my way:) Funny you mention commissary, I must make the trip soon. Hate it!
ReplyDeleteyou made brownies?
ReplyDeletedid you know I love you?
<3
Hi Anna- This is certainly good and chocolatey! Today begins the frenzy-- just getting all the food and stuff up there will be a true testament to a good list maker.
ReplyDeleteGood morning Tina- These are good, you should try them. The commissary is a love/ hate relationship.
Hi Rachel- yes I know. <3
Sounds wonderful, we'll give it a try. My chocolate brownie biscotti are awful good too.
ReplyDeleteYum! Thanks for this delicious recipe Janet. Have a Happy Mother's Day!!! :)
ReplyDeleteLisa, yum just scratches the surface! Rich!!
ReplyDeleteRandy, you will have to post the chocolate brownie biscotti (or I have to look through your older posts if you already have!) Sounds good.
Racquel, Thanks for the Mother's Day wishes! Wonderful weekend!
Rachel, did you eat all the brownies?
ReplyDeletePoor Rachel -- I was supposed to share half the leftover brownies with her, and I forgot to put them in her bag of goodies as she left the Massanutten resort house!! Sorry sweetie.
ReplyDeletelooks wonderful. try this... a tablespoon of lavender into your favored brownie recipe.
ReplyDelete