Mocha Truffle Brownie

1 1/4 cups semisweet chocolate chips

1/2 cup butter

1 tsp. instant coffee

2 Tbsp. hot water

2 eggs

3/4 cup packed brown sugar

3/4 cup all-purpose flour

1/2 tsp.n baking powder

Filling:

1 Tbsp. hot water

1 Tbsp. instant coffee

1 pkg. (8 oz.) softened cream cheese

1/3 cup sifted confectioners' sugar

1 cup (6 oz.) semisweet chocolate chips melted

Glaze:

1/4 cup semisweet chocolate chips

1 tsp. shortening

In a saucepan or microwave, melt chips and butter. Stir until smooth: cool 5 minutes. Dissolve coffee granules in hot water, set aside.

In a mixing bowl, combine eggs and brown sugar; beat on medium for 1 minute. Stir in chocolate mixture and coffee. Combine flour and baking powder; gradually add to chocolate mixture.

Transfer to a greased 9" square baking pan. Bake at 350°F for 30-35 minutes or until toothpick inserted in the middle comes out with moist crumbs. Cool on a wire rack.

Dissolve coffee granules in water; set aside. in a mixing bowl, beat cream cheese until smooth. Beat in confectioners sugar, melted chocolate and coffee. Spread over brownies.

For glaze, melt the chips and shortening; stir until smooth. Drizzle over filling. Refrigerate at least 2 hours before cutting.

Chef's Note: This is the best brownie I ever ate in my life and my personal favorite!

I always double it and put in a 13 x 9 x 2".