Cream Cheese and Raspberry Truffle Brownies

Years ago when The Trout was still working, I used to bake 4 or 5 varieties of brownies on his birthday and send a large box of them to work with him.  They always were well accepted and almost expected after several years. 

I will be the first to admit that I have not baked these two favorites in a very long time.  We just rarely eat sweets, but last night my neighbor had a birthday so we invited just the immediate friends in our neighborhood over for the Dulce de Leche ice cream and these brownies. 

Both recipes come from a 1994 "Country Woman" magazine.  If you are wanting very tasty brownies, these are simple to put together.  Don't buy that box stuff.  You just don't know what's in it!

Chocolate Cream Cheese Brownies
(in the foreground of photo)

1 package (4 ounces) German sweet chocolate
3 tablespoons butter
2 eggs
3/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract

FILLING:

2 tablespoons butter
1 package (3 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

In a saucepan, melt chocolate and butter over low heat, stirring frequently.  Set aside.  In a bowl, beat the eggs.  Gradually add sugar, beating until thick.

Combine flour, baking powder and salt and add to egg mixture.  Stir in melted chocolate and extracts.

Pour half the batter into a greased 8 inch square baking pan and set aside.

For filling, beat butter and cream cheese in a mixing bowl until light.  Gradually add sugar, beating until fluffy.  Blend in egg, flour and vanilla and mix well.

Spread over batter in pan.  Dollop remaining batter over filling.  With a knife, cut through batter to create a marble effect.  Bake at 350 degrees for 35-40 minutes or until brownies test done.  Cool.  Store in refrigerator.  Yield:  about 2 dozen


Raspberry Truffle Brownies

1/2 cup butter
1 1/4 cup semisweet chocolate chips
2 eggs
3/4 cup packed brown sugar
1 teaspoon instant coffee crystals
2 tablespoons water
1/2 teaspoon baking powder
3/4 cup all-purpose flour

FILLING:

1 cup (6 ounces) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1/3 cup seedless red raspberry jam

GLAZE:

1/4 cup semisweet chocolate chips
1 teaspoon shortening

In a heavy saucepan, melt butter and chocolate chips over low heat.  Cool slightly.  In a large bowl, beat eggs and brown sugar.  Dissolve coffee crystals in water and add to egg mixture with melted chocolate.  Mix well.

Combine baking powder and flour and stir into chocolate mixture.  Spread in a greased 9 inch square baking pan.  Bake for 30-35 minutes or until brownies test done.  Cool.

For filling:  Melt chocolate chips, cool.  In a mixing bowl, beat cream cheese until fluffy.  Add confectioners' sugar and jam.  Stir in melted chocolate and spread over cool brownies.

For glaze:  Melt chocolates chips and shortening,  Drizzle over the filling.  Chill before cutting.  Store in the refrigerator.  Makes about 5 dozen, depending on the size you cut.