Strawberry Truffle Brownies

Strawberry Truffle Brownies might be a good recipe to expand your hor d'oeuvre collection. One serving contains 262 calories, 3g of protein, and 15g of fat. This recipe serves 20 and costs 72 cents per serving. 14 people have made this recipe and would make it again. Mother's Day will be even more special with this recipe. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes. This recipe from Kraft Recipes requires semi-sweet chocolate, instant coffee, eggs, and cream cheese. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is not so awesome. If you like this recipe, take a look at these similar recipes: Chocolate Strawberry Truffle Brownies, Truffle Brownies, and Truffle Brownies.

Servings: 20

Preparation duration: 20 minutes

Cooking duration: 95 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan; grease foil. Place 10 oz. chocolate, the butter and instant coffee in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add brown sugar and eggs; mix well. Stir in flour and baking powder. Spread into prepared pan. Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack. Place remaining 2 oz. chocolate in large microwaveable bowl. Microwave on HIGH 1 min.; stir until completely melted. Add cream cheese; beat with electric mixer on medium speed until well blended. Add jam and powdered sugar; beat on low speed until well blended. Spread over cooled brownie. Refrigerate at least 1 hour or until topping is set. Cut into 20 bars. Store leftover brownies in tightly covered container in refrigerator.

 

Step by step:

1. Preheat oven to 350F. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan; grease foil.

2. Place 10 oz. chocolate, the butter and instant coffee in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.

3. Add brown sugar and eggs; mix well. Stir in flour and baking powder.

4. Spread into prepared pan.

5. Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack.

6. Place remaining 2 oz. chocolate in large microwaveable bowl. Microwave on HIGH 1 min.; stir until completely melted.

7. Add cream cheese; beat with electric mixer on medium speed until well blended.

8. Add jam and powdered sugar; beat on low speed until well blended.

9. Spread over cooled brownie. Refrigerate at least 1 hour or until topping is set.

10. Cut into 20 bars. Store leftover brownies in tightly covered container in refrigerator.

Nutrition Information:

covered percent of daily need