Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked brownie recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling.
Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
Raspberry Fudge Truffle Bars
Bottom
Layer:
1/2 cup butter or margarine
1 1/3 cups semisweet chocolate chips
2 eggs
3/4 cup packed brown sugar
1 teaspoon instant coffee crystals, dissolved in: 1 teaspoon boiling water
1/2 teaspoon baking powder
3/4 cup all-purpose flour
Filling:
1 cup (6 ounce) semisweet chocolate chips
1 package (8 ounce) cream cheese, softened
1/4 cup confectioners' sugar
1/3 cup seedless red raspberry jam (1/3 cup of seeded jam forced through a
strainer equals 1/3 cup seedless)
Optional: 1 teaspoon raspberry flavoring
Topping:
1 teaspoon vegetable shortening
1/4 cup semisweet chocolate chips
Preheat oven to 350º. Grease a 9-inch square pan.
BOTTOM LAYER:
Melt butter and chocolate chips in a heavy pan over low heat, or microwave on
medium low. Microwave 1 minute and stir. Then, 1 more minute and stir. Then,
every 30 seconds until melted. Cool slightly. Beat eggs and brown sugar with
electric mixer until well blended and smooth, about 1 minute. Dissolve coffee
crystals in hot water before combining with egg mixture. Add melted chocolate
chips and mix well. Stir baking powder and flour together before adding. Spread
evenly in a greased 9-inch square baking pan. Bake for 30 to 35 minutes or until
bars test done. Cool.
FILLING:
Melt chocolate chips and cool. Beat cream cheese until fluffy and add
confectioners' sugar, jam and flavoring. Stir in melted chocolate and spread
over the cooled bars.
TOPPING:
Melt shortening and chocolate chips together and drizzle over the filling. To
drizzle, put melted mixture in a small plastic bag. Snip a tiny bit off of one
corner and squeeze out chocolate to drizzle. Yield: About 64 bars
Refrigerate before cutting. Store in the refrigerator
