Raspberry cream brownie wedges

 
                       Raspberry Cream Brownie Wedges
 
 Recipe By     : Martha Sheppard 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Filling-----
    3                    Eggs
    8      oz            Cream Cheese -- softened
      1/2  c             Raspberry Preserves -- Seedless
    1      tb            Flour
    1                    Egg
    6                    dr            Red Food Color
                         Brownie-----
      3/4  c             Unsalted Butter
    4      oz            Unsweetened Chocolate
      3/4  c             Sugar
    1      c             Flour
      1/2  t             Baking Powder
      1/2  t             Salt
    3      tb            Chambord
                         Glaze-----
    2      oz            White Chocolate
    4      ts            Oil
 
   Preheat oven to 350.
 
   Lightly grease 9-inch springform pan.  In a small bowl, combine all
   filling ingredients.  Beat 1 minute at medium speed; set aside.
 
   In a medium saucepan, melt butter and chocolate over low heat, stirring
   constantly.  Remove from heat and cool slightly.  Add sugar and 3 eggs;
   beat well.  Stir in flour, baking powder and salt.  Stir in Chambord.
   Spread half of chocolate mixture in bottom of greased pan.  Spread
   filling over chocolate.  Spread remaining chocolate mixture over
   filling. Bake for 37-42 minutes or until center is set.  Cool on rack 5
   minutes; run knife around edge of pan to loosen.  Cool completely;
   remove from pan.
 
   Melt glaze ingredients over double boiler.  Spread glaze on top of
   brownie and cool.
 
   12 servings.  CaloriesA0.  Fat&g
 
   From: Real Thai: The Best Of Thailand's
 
                    
 
 
 
 
 
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