Chocolate Raspberry Brownies
1 1/4 cups semisweet choc. chips
3/4 cup brown sugar
1 teaspoon instant coffee (optional)
1/2 teaspoon baking powder
1/2 cup margarine
2 large eggs
2 tablespoons water
3/4 cup all purpose flour
1 cup semisweet choc. chips
8 ounces cream cheese, softened
1/3 cup seedless raspberry preserves
1/4 teaspoon instant coffee (optional)
1/4 cup powdered sugar
Brownies: Melt choc. chips and marg. in small saucepan, allow to cool. Beat brown
sugar and eggs together. Add choc. mixture and coffee mixed with water, mix well.
Stir in baking powder and flour. Blend well. Bake in greased 8x8 inch pan at 350
degrees for 30 to 35 minutes. Let cool
Topping: Melt choc. chips with instant coffee in saucepan over low heat. Set aside.
Beat cream cheese until fluffy, add powdered sugar and preserves. Beat until
fluffy. Beat in choc mixture until blended. Spread over the top of cooled brownies.
Chill at least 1 to 2 hours. Cut, plate, and enjoy!!