BROWNIES:

1 1/4 c. semi sweet chocolate chips
1/2 c. butter
3/4 c. brown sugar
2 lg. eggs
1 tsp. instant coffee crystals
2 tbsp. water
1/2 tsp. baking powder
3/4 c. flour

In pan, over low heat melt chocolate chips with butter. Cool slightly. In large 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 a 9 x 9 inch baking pan. Bake 30 to 35 minutes. Cool on wire rack.

TRUFFLE FILLING:

1 c. semi sweet chocolate chips
8 oz. softened cream cheese
1/4 c. powdered sugar
1/3 c. raspberry jam

Melt chocolate chips 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 blended. Spread over top of brownies.

GLAZE:

1/4 c. semi sweet chocolate chips
1 tsp. vegetable shortening

In small saucepan, over low heat, melt chocolate chips with shortening. Drizzle over top of truffle mixture. Chill at least 1 to 2 hours. Cut into bars.