Cappuccino Truffle Brownies

By littlefish

Ingredients

• FILLING:
• 2 ounces semisweet chocolate
• 1/2 cup butter, cubed
• 2 eggs
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/4 cup confectioners' sugar
• 1 teaspoon instant coffee granules
• 1 tablespoon hot water
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 teaspoon butter
• GLAZE:
• 1/2 cup semisweet chocolate chips
• 1 teaspoon shortening
• Whole blanched almonds

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a small bowl, beat the eggs, brown sugar and vanilla.
Beat in chocolate mixture. Combine the flour, baking powder and cinnamon; stir into chocolate mixture.

Spread into a greased 9-in. square baking pan. 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack.

For filling, in a large bowl, beat the cream cheese and confectioners' sugar until light and fluffy. Dissolve coffee in water. Stir into cream cheese mixture. In a microwave, melt chips and butter; stir until smooth. Beat into cream cheese mixture until blended. Spread over brownies.

For glaze, in a microwave, melt chips and shortening; stir until smooth. Dip each almond halfway into glaze and place on a waxed
paper-lined baking sheet. Let stand until chocolate is set. Drizzle remaining glaze over bars. Place almond in the center of each bar.
Refrigerate leftovers. Yield: 16 bars.

Nutrition Facts: 1 serving (1 each) equals 265 calories, 17 g fat (10 g saturated fat), 58 mg cholesterol, 127 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.