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Chocolate Raspberry Truffle Brownies



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

Raspberry Truffle Filling

  • 1 cup semisweet chocolate chips
  • 1/4 teaspoon instant coffee crystals
  • 8 ounces cream cheese
  • 1/4 cup confectioners' sugar
  • 1/3 cup seedless red raspberry preserves


  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon vegetable shortening


  1. Brownies: Heat oven to 350 degrees F. Grease a 9-inch square pan.
  2. In saucepan over low heat, melt morsels and margarine; cool slightly.
  3. In large mixing bowl, beat sugar and eggs. Add chocolate mixture and coffee dissolved in water. Mix well.
  4. Stir in baking powder and flour; blend well.
  5. Spread in prepared pan.
  6. Bake for 30 to 35 minutes or until a wooden pick tests clean.
  7. Raspberry Truffle Filling: Melt chocolate with coffee in saucepan over low heat. Set aside.
  8. In small mixing bowl, beat softened cream cheese until fluffy; add confectioners' sugar and preserves. Beat until fluffy.
  9. Beat in melted chocolate mixture until well blended. Spread over cooled brownie layer.
  10. Glaze: In small saucepan over low heat, melt chocolate and shortening.
  11. Drizzle over truffle layer.
  12. Chill for 1 to 2 hours.
  13. Cut into bars.

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