Ingredients
- For the brownies:
- 1/2 cup unsalted butter (1 stick)
- 1 and 1/4 cups semisweet chocolate chips
- 2 eggs
- 3/4 cup light brown sugar
- 1 tsp instant coffee crystals
- 2 Tbsp water
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 3/4 cup all-purpose flour
- 1 cup fresh raspberries
- For the filling:
- 1 cup semisweet chocolate chips
- 1 package (8 ounces) softened cream cheese
- 3/4 cup powdered sugar
- 1/2 cup fresh raspberries
- For the chocolate drizzle:
- 1/4 cup semisweet chocolate chips
- 1 tsp shortening
Preparation
Step 1
Preheat the oven to 350 degrees. Grease an 8×8-inch baking pan and set aside.
In a heavy saucepan, melt the butter and chocolate chips over low heat. Cool slightly.
In a small bowl combine the flour and baking powder, whisk to combine. Set aside.
In stand mixer fitted with a paddle attachment, beat the eggs and brown sugar until combined. Add vanilla extract. Dissolve the coffee crystals in hot water and add to chocolate mixture. With mixer on low, slowly add the chocolate to the eggs and sugar. With mixer still on low, add the flour to the bowl and until just combined. Using a rubber spatula, gently fold in the raspberries.
Pour into prepared baking dish and place in oven to bake for 30-35 minutes. Until toothpick inserted into center comes out clean. Cool completely before frosting.
For the filling, melt the chocolate chips and let cool slightly. Puree raspberries using a food processor until smooth, them push through a fine mesh strainer to remove the seeds. Set pureed berries aside.
In a mixing bowl, beat the cream cheese until fluffy, with mixer on low add the powdered sugar, melted chocolate, and pureed raspberries. Mix until well combined. Spread the filling evenly over the cooled brownies. Refrigerate for a couple hours before slicing and serving.
For the drizzle, melt the chocolate chips and shortening – stirring well to combine. Drizzle glaze evenly over cooled brownies. Garnish with fresh raspberries.