Chocolate Sin Raspberry Brownies

1 ¼ cup semisweet chocolate chips
½ cup margarine
¾ cup brown sugar
2 eggs
½ tsp. baking powder
¾ cup flour

Melt chocolate with margarine in a heavy saucepan. Cool slightly. In bowl, beat sugar and eggs together. Add chocolate mixture. Stir in baking powder and flour; blend well. Spread evenly in lightly greased 9x9 pan, bake at 350 for 30-35 minutes. (I use a 9x13 pan and cook it for 25 minutes.)

Filling:

1 cup semisweet chocolate pieces
1 pkg. (8 oz) cream cheese, softened
¼ cups powdered sugar
1/3 cup seedless raspberry preserves

Melt chocolate in heavy saucepan over low heat. Set aside to cool. Beat cream cheese until fluffy. Add powdered sugar and raspberry preserves. Beat until fluffy. Beat in melted chocolate, mixing until blended. Spread on top of cooled brownies.

Glaze:

¼ cup semisweet chocolate chips
1 tsp. vegetable shortening

Melt chocolate chips and shortening over low heat. Drizzle over top of truffle layer. Chill at least 2 hours before cutting.