Mocha Truffle Brownies

1 1/4 cups semisweet chocolate chips
1/2 cup butter
1 teaspoon instant coffee granules
2 tablespoons hot water
2 eggs
3/4 cup packed brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder

In a heavy saucepan or microwave, melt chips and butter. Stir until smooth; cool for 5 minutes.

Dissolve coffee granules in hot water; set aside.

In a mixing bowl, combine eggs and brown sugar; beat on medium for 1 minute. Stir in chocolate mixture and coffee.

Combine flour and baking powder; gradually add to chocolate mixture. Transfer to a greased 9-inch square baking pan. Bake at 350 degrees F for 30 to 35 minutes or until a wooden pick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.

Filling:
1 tablespoon instant coffee granules
1 tablespoon hot water
8 ounces cream cheese, softened
1/3 cup confectioners' sugar
1 cup (6 ounces) semisweet chocolate chips, melted

Dissolve coffee granules in water; set aside.

In a mixing bowl, beat cream cheese until smooth. Beat in confectioners' sugar, melted chocolate and coffee. Spread over brownies.

Glaze:
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Melt the chips and shortening; stir until smooth. Drizzle over filling. Refrigerate for at least 2 hours before cutting.

Yields about 6 1/2 dozen.