Chocolate Decadence

Raspberry Truffle Brownies
-adapted from the Daily Herald

• 3/4 c. cocoa
• 1 c. margarine
• 2 c. sugar
• 3 eggs, 2 T water
• 1 t. vanilla
• 1 1/4 c. flour
• 1 t. baking powder

1. Preheat oven to 350. Mix together cocoa and margarine.
2. Beat together in separate bowl sugar, eggs and vanilla; combine with margarine mixture.
3. Add flour and baking powder.
4. Put in well-greased 13x9 pan.
5. Bake 30 minutes. Cool.

Truffle Filling (or frosting):

• 1 c. semi-sweet chocolate chips
• 8 oz cream cheese (I used Neufchatel), softened
• 1/3 c. seedless raspberry preserves or jelly
• 1/4 c. powdered sugar

1. Melt chocolate chips in the microwave for 1 minute; stir until all chips are melted.
2. Beat cream cheese and preserves together in a small bowl until smooth.
3. Beat in chocolate mixture and powdered sugar until fluffy.
4. Spread over cooled brownies.

The original recipe called for double the "truffle" frosting. Halving it was plenty! Great brownies with a little tang of raspberry flavor.