Instructions: In pan over low heat (or microwave) melt chocolate and butter; cool slightly.

In large 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 inch pan. Bake at 325 degrees for 30-35 minutes or until toothpick tests clean. (I suggest taking out before that; and I also changed the temperature from 350. I did use a glass pan.)

Raspberry Truffle Filling:
1 cup semi sweet chocolate morsels
1/4 tsp. instant coffee crystals
1 8-0z. pkg cream cheese, softened
1/4 cup powdered sugar
1/3 cup seedless red raspberry preserves (I used Polaner all fruit)

Melt chocolate with coffee in pan over low heat. Set aside. In small 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 brownie layer.

Glaze:
1/4 cup semi sweet chocolate morsels
1 tsp. solid vegetable shortening

In small pan, over low heat, melt chocolate and shortening. Drizzle over truffle layer. Chill 1-2 hours. Cut into bars. Refrigerate.

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