mocha truffle brownies
Easy mocha truffle brownies with a coffee-cheesecake filling and a chocolate ganache topping.
Ingredients
semisweet chocolate chips
1-1/4 cups
butter
1/2 cup
instant coffee granules
1 teaspoon
hot water
2 tablespoons
eggs
2
packed brown sugar
3/4 cup
all-purpose flour
3/4 cup
baking powder
1/2 teaspoon
instant coffee granules (for filling)
1 tablespoon
hot water (for filling)
1 tablespoon
cream cheese (softened)
1 package (8 ounces)
confectioners’ sugar
1/3 cup
semisweet chocolate chips (melted, for filling)
1 cup (6 ounces)
semisweet chocolate chips (for glaze)
1/4 cup
shortening
1 teaspoon
Instructions
1
Prepare Batter
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 mixing 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.
2
Bake
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.
3
Make Filling
For filling, dissolve coffee granules in water; set aside. In a small mixing bowl, beat cream cheese until smooth. Beat in confectioners’ sugar, melted chocolate and coffee. Spread over brownies.
4
Make Glaze and Serve
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.
