+++++++++++++++++++++++++++++++++++
‘
About the Recipe: This recipe has a fudgy, chewy brownie base, which is topped with a chocolate raspberry cream cheese truffle layer and drizzled with melted dark chocolate. Like most truffles, the filling is creamy soft, creating a rich tasting brownie, which is perfect for a chocolate lover. Top each slice with a raspberry before serving.
Recipe Inspired by: Current Inc. Original Cookie Recipe Contest Grand Prize-Winning Recipe from Mary King (1987)
Cook’s Note: Mary King used instant coffee crystals and margarine when making this recipe. I added a little salt, butter, strong liquid coffee, and mixed dark chocolate chips with the semi-sweet chips. Some chocolate chips don’t melt easily so you might want to use a higher quality chocolate. A note of caution that you should not overbake these brownies as they harden as they cool. I think that I would like the brownie base a little softer.
To Serve:
With a fork, drizzle melted chocolate over the filling.
Chill in the refrigerator for 1 to 2 hours.
Using the foil or parchment, remove brownies from the pan to a cutting board. Cut into squares or bars, clean your knife often.
Yield: about 12 to 16 squares
pdf for Copy of Recipe – Chocolate Sin Raspberry Truffle Brownies
++++++++++++++++++++++++++++++++++++
