BROWNIE LAYER:

1 1/4 c. chocolate chips
1/2 c. butter
3/4 c. packed brown sugar
2 lg. eggs
1 tsp. instant coffee dissolved in 2 tbsp. water
3/4 c. flour
1/2 tsp. baking powder

TRUFFLE FILLING:

1 c. chocolate chips
1/4 tsp. instant coffee
1 (8 oz.) pkg. cream cheese
1/3 c. seedless red raspberry preserves
1/4 c. powdered sugar

GLAZE:

1/4 c. chocolate chips
1 tsp. solid vegetable shortening

Heat oven to 350 degrees. Grease a 9x9x2 inch baking pan.

BROWNIE LAYER: Melt chocolate chips with butter; cool slightly. Beat brown sugar and eggs in large bowl. Add chocolate mixture and dissolved coffee. Mix well. Stir in flour and baking powder; spread into pan. Bake 30-35 minutes.

TRUFFLE FILLING: Melt chocolate chips with instant coffee. Beat cream cheese and preserves until smooth. Add chocolate chips mixture and powdered sugar. Beat until fluffy; spread over brownies.

GLAZE: Melt chocolate chips with shortening. Drizzle over filling. Chill 2 hours; cut into bars.