BROWNIES:

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 (optional)
2 tbsp. water
1/2 tsp. baking powder
3/4 c. all-purpose flour

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.

Stir in baking powder and flour, blend well. Spread evenly into prepared baking pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

TRUFFLE FILLING:

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

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:

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

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