Chocolate Raspberry Truffle Brownies

• 1 14 cups semi-sweet chocolate chips
• 12 cup butter
• 34 cup brown sugar, packed
• 2 eggs
• 12 teaspoon instant coffee crystals dissolved in 2 tablespoons water
• 34 teaspoon vanilla extract
• 12 teaspoon baking powder
• 34 cup flour
• 1 cup semi-sweet chocolate chips
• 1 teaspoon unsweetened cocoa
• 8 ounces cream cheese, softened
• 14 cup confectioners' sugar
• 13 cup seedless red raspberry jam
• 12 teaspoon vanilla extract
• 14 cup semi-sweet chocolate chips
• 12 teaspoon unsweetened cocoa
• 1 tablespoon heavy cream
• 1 teaspoon heavy cream

1. Brownies: Melt chocolate chips and butter in the top of a double boiler.
2. Cool slightly.
3. Beat eggs and sugar.
4. Add chocolate mixture and coffee dissolved in water to egg mixture and mix well.
5. Mix in vanilla extract.
6. Stir together the baking powder and flour; add to chocolate mixture until just combined.
7. Spread in 9x9 inch pan and bake 30-35 minutes at 350 degrees.
8. Cool on wire rack.
9. Truffle Filling: Melt chocolate chips in the top of a double boiler; set aside.
10. Beat cream cheese until fluffy.
11. Add confectioners sugar and raspberry preserves, beating until fluffy.
12. Beat in vanilla extract.
13. Beat in melted chocolate and cocoa until well blended.
14. Spread over top of brownies.
15. Glaze: Melt chocolate chips in top of a double boiler.
16. Stir in heavy cream and cocoa.
17. Drizzle over top of truffle mixture.
18. Chill 2 hours.
19. Cut into squares.

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Taken from www.food.com/recipe/chocolate-raspberry-truffle-brownies-454404 (may not work)