Strawberry Truffle Brownies

• 12 oz. Baker's Semi-Sweet Chocolate, divided
• 1/2 cup butter
• 1 tsp. Maxwell House Instant Coffee Original Roast
• 3/4 cup packed brown sugar
• 2 eggs
• 3/4 cup flour
• 1/2 tsp. Magic Baking Powder
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/2 cup Kraft Pure Strawberry Jam
• 1/4 cup icing sugar

1. Heat oven to 350F.
2. Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
3. Microwave 10 oz.
4. chocolate, butter and coffee in large microwaveable bowl on HIGH 2 min.
5. or until butter is melted.
6. Stir until chocolate is completely melted and mixture is well blended.
7. Add brown sugar and eggs; mix well.
8. Stir in combined flour and baking powder; pour into prepared pan.
9. Bake 30 to 35 min.
10. or until toothpick inserted in centre comes out with fudgy crumbs.
11. (Do not overbake.)
12. Cool completely.
13. Microwave remaining chocolate in large microwaveable bowl 1 min.
14. ; stir until completely melted.
15. Add cream cheese; beat with mixer until blended.
16. Add jam and icing sugar; beat until blended.
17. Spread over brownie.
18. Refrigerate 1 hour.
19. Use foil handles to remove brownie from pan before cutting to serve.

chocolate, butter, maxwell, brown sugar, eggs, flour, baking powder, cream cheese, strawberry, icing sugar

Taken from www.kraftrecipes.com/recipes/strawberry-truffle-brownies-185763.aspx (may not work)