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.
