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Mocha Truffle Brownies

RG

Ingredients

Brownie

  • 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

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

Glaze

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


Instructions

  1. Brownie: In a heavy saucepan or microwave, melt chips and butter. Stir until smooth; cool for 5 minutes.
  2. Dissolve coffee granules in hot water; set aside.
  3. In a mixing bowl, combine eggs and brown sugar; beat on medium for 1 minute.
  4. Stir in chocolate mixture and coffee.
  5. Combine flour and baking powder; gradually add to chocolate mixture.
  6. Transfer to a greased 9-inch square baking pan.
  7. Bake at 350 degrees F for 30 to 35 minutes or until a wooden pick inserted near the center comes out with moist crumbs.
  8. Cool completely on a wire rack.
  9. Filling: Dissolve coffee granules in water; set aside.
  10. In a mixing bowl, beat cream cheese until smooth.
  11. Beat in confectioners' sugar, melted chocolate and coffee. Spread over brownies.
  12. Glaze: Melt the chips and shortening; stir until smooth.
  13. Drizzle over filling.
  14. Refrigerate for at least 2 hours before cutting.

Yields about 6 1/2 dozen.


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