Brownies
1 1/2 cups semisweet chocolate chips
1/2 cup butter
3/4 cup brown sugar
2 large eggs
1 teaspoon instant coffee crystals
2 tablespoons water
1/2 teaspoon baking powder
3/4 cup all-purpose flour

Preheat oven to 350 degrees F. Grease a 9-inch square pan.

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 prepared pan. Bake for 30 to 35 minutes or until a wooden pick tests clean.

Raspberry Truffle Filling
1 cup semisweet chocolate chips
1/4 teaspoon instant coffee crystals
8 ounces cream cheese
1/4 cup confectioners' sugar
1/3 cup seedless red raspberry preserves

Melt chocolate with coffee in saucepan over low heat. Set aside.

In small mixing bowl, beat softened cream cheese until fluffy; add confectioners' sugar and preserves.  Beat until fluffy.  Beat in melted chocolate mixture until well blended.  Spread over cooled brownie layer.

Glaze
1/4 cup semisweet chocolate chips
1 teaspoon vegetable shortening

In small saucepan over low heat, melt chocolate and shortening. Drizzle over truffle layer. Chill for 1 to 2 hours. Cut into bars.