Strawberry Truffle Brownies

Ingredients

• 0.8 cup firmly brown sugar light packed
• 0.5 cup butter (1 stick)
• 0.5 tsp calumet baking powder 
• 8 oz philadelphia cream cheese softened
• 2  eggs 
• 0.8 cup flour 
• 1 tsp maxwell house coffee instant
• 0.3 cup powdered sugar 
• 12 oz baker's semi-sweet chocolate divided
• 0.5 cup strawberry jam 

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan
• hand mixer
• toothpicks
• aluminum foil
• microwave

Directions

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.