Chocolate Raspberry Truffle Brownies

Chocolate Raspberry Truffle Brownies
created by tenth grader Jon Kershner: first place winner
of the Hershey's Cocoa Classic Cookie-Brownie-Bar children's contest
at the Harrisburg Farm Show, 2011
courtesy of the "Lancaster Farming Paper", January 15 edition

Brownie:
1 1/4 cups Hershey’s semi-sweet chocolate chips
1/2 cup butter
3/4 cup of brown sugar
2 eggs
1/2 cup instant coffee crystals dissolved in 2 Tablespoons water
3/4 tsp vanilla extract
1/2 teaspoon baking powder
3/4 cup flour
Melt chocolate chips and butter in the top of  a double boiler.  Cool slightly.  Beat eggs and sugar.  Add chocolate mixture and coffee dissolved in water to egg mixture and mix well.  Mix in vanilla extract.  Stir in baking powder and our until just combined.  Spread in 9 x 9 inch pan and bake 30 - 35 minutes at 350 degrees.  Cool on wire rack.

Truffle filling:
1 cup Hershey’s semisweet chocolate chips
1 teaspoon Hershey’s cocoa
8 ounces cream cheese softened
1/4 cup confectioners sugar
1/3 cup seedless red raspberry jam
1/2 teaspoon vanilla extract

Melt chocolate chips in the top of a double boiler.  Set aside.  Beat cream cheese until fluffy.  Add confectioner’s sugar and raspberry jam, beating until fluffy.  Beat in vanilla extract.  Beat in melted chocolate and cocoa until well-blended.

Spread over top of brownies:
Glaze:
1/4 cup Hershey’s semisweet chocolate chips
1/2 teaspoon Hershey’s cocoa
1 Tablespoon plus 1 teaspoon heavy cream

Melt chocolate chips in top of a double boiler.  Stir in heavy cream and cocoa.  Drizzle over top of truffle mixture.
Chill 2 hours.  Cut into squares.  Serves 16.