Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chocolate Raspberry Truffle Brownies
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- #38855
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
BROWNIES
1 1/2 cup semisweet chocolate chips
1/2 cup margarine
3/4 cup brown sugar
2 large eggs
1 teaspoon instant coffee crystals
2 tablespoons water
1/2 teaspoon baking powder
3/4 cup all-purpose flour
RASPBERRY TRUFFLE FILLING
1 cup semisweet chocolate chips
1/4 teaspoon instant coffee crystals
1 package (8 ounce size) cream cheese
1/4 cup powdered sugar
1/3 cup seedless red raspberry preserves
GLAZE
1/4 cup semisweet chocolate chips
1 teaspoon shortening
directions
Brownies: In saucepan over low heat, melt morsels and margarine; cool slightly.
In large mixing bowl, beat sugar and eggs. Add chocolate mixture and coffee dissolved in water. Mix well. Stir in baking powder and flour; blend well. Spread in greased 9x9 pan. Bake at 350^ for 30-35 minutes or until toothpick tests clean.
Raspberry Truffle Filling: Melt chocolate with coffee in pan over low heat. Set aside.
In small mixing bowl, beat softened cream cheese until fluffy; add powdered sugar and preserves. Beat until fluffy. Beat in melted chocolate mixture until well blended. Spread over cooled browned layer.
Glaze: In small saucepan over low heat, melt chocolate and shortening. Drizzle over truffle layer.
Chill 1-2 hours. Cut into bars.
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nutrition data
570 calories, 36 grams fat, 64 grams carbohydrates, 7 grams protein per serving.
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