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.
Strawberry Truffle Brownies
1 pkg.
(12 oz.) Semi-Sweet Chocolate Chunks, divided
1/2 cup (1 stick) butter
1 tsp. Instant Coffee
3/4 cup firmly packed light brown sugar
2 eggs
3/4 cup flour
1/2 tsp. Baking Powder
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup strawberry jam
1/4 cup powdered sugar
Line 9-inch square baking pan with foil; grease foil.
Place 1-1/3 cups of chocolate chunks, butter and instant
coffee in large microwavable bowl. Microwave on HIGH 2 minutes or until butter
is melted. Stir until chocolate is completely melted. Stir in brown sugar until
well blended. Add eggs; mix well. Add flour and baking powder; mix well. Spread
into prepared pan.
Bake at 350°F for 30 to 35 minutes or until toothpick inserted in center comes
out with fudgy crumbs. Cool in pan on wire rack.
Place remaining chocolate chunks in large microwavable bowl. Microwave on HIGH 1
minute; stir until completely melted. Add cream cheese; beat with electric mixer
until well blended. Add jam and powdered sugar; beat on low speed until well
blended. Spread over cooled brownie. Refrigerate at least 1 hour or until
topping is set. Cut into bars. Store leftover brownies in tightly covered
container in refrigerator.
