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Ingredients
| semisweet chocolate chips (chips): 1 1/4 cups |
| salted butter: 1/2 cup |
| instant coffee: 1 tsp |
| water: 2 Tbl (hot) |
| eggs: 2 |
| light brown sugar (packed): 3/4 cup |
| all-purpose flour (unsifted): 3/4 cup |
| baking powder: 1/2 tsp |
| instant coffee: 1 Tbl |
| water: 1 Tbl (hot) |
| cream cheese: 1 8oz package (softened) |
| powdered sugar (unsifted): 1/3 cup |
| semisweet chocolate chips: 6 oz (melted) |
| semisweet chocolate chips (chips): 1/4 cup |
| multipurpose shortening: 1 tsp |
Mocha Truffle Brownies
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Directions:.
- 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 large bowl, beat 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-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.
- For filling:.
- Dissolve coffee granules in water; set aside. In a small bowl, beat cream cheese until smooth. Beat in confectioners' sugar, melted chocolate and coffee. Spread over brownies.
- For glaze:.
- Melt the chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over filling. Refrigerate for at least 2 hours before cutting.
- Store in the refrigerator.