Preheat oven to 350 degrees. Grease a 9 x 9 inch baking pan.

1 1/4 c. semi-sweet real chocolate morsels
1/2 c. butter
3/4 c. brown sugar
2 lg. eggs
1 tsp. instant coffee crystals (opt.)
2 tbsp. water
1/2 tsp. baking powder
3/4 c. all-purpose flour

1 c. semi-sweet real chocolate morsels
1/4 tsp. instant coffee crystals (opt.)
8 oz. pkg. cream cheese, softened
1/4 c. powdered sugar
1/3 c. seedless red raspberry preserves

1/4 c. semi-sweet real chocolate morsels
1 tsp. vegetable shortening

BROWNIES: In heavy saucepan, over low heat, melt chocolate morsels with butter. Cool slightly. In a large mixing bowl, beat sugar and eggs together. Add chocolate mixture and coffee crystals dissolved in water, mixing well. Spread evenly into prepared baking pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

TRUFFLE FILLING: Melt chocolate morsels with coffee crystals in heavy saucepan, over low heat. Set aside in small mixing bowl, beat cream cheese until fluffy. Add powdered sugar and raspberry preserves, beat until fluffy. Beat in melted chocolate, mixing until well blended. Spread over top of brownies.

GLAZE: In small heavy saucepan, over low heat, melt chocolate morsels with shortening. Drizzle over top of truffle mixture. Chill at least 1 to 2 hours. Cut into bars. Enjoy!