Ingredients
1 brownies:
1 1/2 cup semisweet chocolate chips
1/2 cup margarine
3/4 cup brown sugar
2 large eggs
1 tsp instant coffee -- crystals
2 tbsp water
1/2 tsp baking powder
3/4 cup all-purpose flour
1 raspberry truffle filling:
1 cup semisweet chocolate chips
1/4 tsp instant coffee -- crystals
1 package cream cheese -- 8 oz
1/4 cup powdered sugar
1/3 cup seedless red raspberry
1 preserves
1 glaze:
1/4 cup semisweet chocolate chips
1 tsp shortening
Directions
Brownies: In saucepan over low heat, melt morsels and margarine; cool
slightly. In large mixing bowl, beat sugar and eggs. Add chocolate
mixture and coffee dissolved in water. Mix well. Stir in baking
powder and flour; blend well. Spread in greased 9x9 pan. Bake at
350^ for 30-35 minutes or until toothpick tests clean.
Raspberry Truffle Filling: Melt chocolate with coffee in pan over low
heat. Set aside. In small mixing bowl, beat softened cream cheese
until fluffy; add powdered sugar and preserves. Beat until fluffy.
Beat in melted chocolate mixture until well blended. Spread over
cooled browned layer.
Glaze: In small saucepan over low heat, melt chocolate and
shortening. Drizzle over truffle layer. Chill 1-2 hours. Cut into
bars.
Recipe By : The Marlborough Meetinhouse Cookbook
Servings: 9 servings
Chocolate Sin Raspberry Truffle Brownies Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Cookie; Dessert; Fruit
The History of Recipes
We are able to follow the history of written recipes way back into ancient history, in truth as far back as the Egyptians, and potentially, even further back. In practice though, these, early records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. As we move on, we have two books from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that is familiar to us all today, but rather recipes for the types of meals cooked for the rich and wealthy people of that period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes led to an eruption in books on cookery, most of which are now in private collections. During the following few hundred years, the rich families of Europe tried to offer the best banquets, and because of this the best chefs and their collection of recipes increased in prestige. However, it was during the 19th century that fine cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and recording the recipes of their peers. By the time we get to the 1900s, recipe books were starting to become popular due to higher levels of literacy, people having increased spare time and a general increase in wealth. The arrival of television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chocolate Sin Raspberry Truffle Brownies recipe.
