Mocha truffle brownies My husband is a chocolate lover, so I bake brownies about once a week. This mouth-watering variety is one of his favorites and is so simple to make.

Ingredients 

1-1/4 cups semisweet chocolate chips

1/2 cup butter

1 teaspoon instant coffee granules

2 tablespoons hot water

2 eggs

3/4 cup packed brown sugar

3/4 cup all-purpose flour

1/2 teaspoon baking powder

FILLING:

1 tablespoon instant coffee granules

1 tablespoon hot water

1 package (8 ounces) cream cheese, softened

1/3 cup confectioners’ sugar

1 cup (6 ounces) semisweet chocolate chips,

melted

GLAZE:

1/4 cup semisweet chocolate chips

1 teaspoon shortening

Method 

In a heavy saucepan or microwave, melt chips and butter.

Stir until smooth; cool for 5 minutes. Dissolve coffee granules in hot water; set aside. In a large mixing bowl, beat eggs and brown sugar; beat on medium for 1 minute.

Stir in chocolate mixture and coffee.

Combine flour and baking powder; gradually add to chocolate mixture.

Transfer to a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs.

Cool completely on a wire rack.

For filling, dissolve coffee granules in water; set aside. In a small mixing bowl, beat cream cheese until smooth. Beat in confectioners’ sugar, melted chocolate and coffee. Spread over brownies.

For glaze, melt the chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth.

Drizzle over filling. Refrigerate for at least 2 hours before cutting. Store in the refrigerator. Yield: about 6-1/2 dozen.