For the Brownies
2 Boxed Brownie Mix
2 tsp. Instant Coffee
1 (12 oz.) jar Seedless Raspberry Jam
1 (12 oz.) bag Semi Sweet Chocolate Chips
Preheat oven to 350°.
Grease & flour a jelly roll pan & set aside.
Heat jam on low heat while mixing brownies.
Mix brownies as per package directions adding the instant coffee.
Mix in chocolate chips.
Pour into prepared pan.
Pour jam on top & swirl into brownie batter with a spatula.
Bake 1 hour.
Remove & cool slightly.
For the Ganache Topping
1 (12 oz.) bag White Chocolate Chips
Milk
In a double boiler over medium heat, melt white chocolate.
Add milk if the chocolate is to “tight.”
Drizzle white chocolate over hot brownies.
Cool completely before cutting.
Yield: 12-24 Bars – depending on how generous you are 🙂
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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