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Raspberry Cream Brownie Wedges




Source of Recipe


James


List of Ingredients





Filling:

1 pkg. (8 oz.) cream cheese, softened
1/2 cup seedless raspberry preserves
1 tbsp. flour
1 egg
2 - 3 drops red food coloring


Brownie:

3/4 cup butter or margarine
4 oz. unsweetened chocolate
3/4 cup sugar
3 eggs
1 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
3 tbsp. raspberry flavored liqueur or water


Glaze:

1 oz. white baking bar
2 tsp. oil



Recipe




Heat oven to 375º F.
Lightly grease 9" springform pan.
In small bowl, combine all filling ingredients. Beat 1 minute at medium speed; set aside.
In medium saucepan, melt margarine and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. Add sugar and 3 eggs; beat well.
Lightly spoon flour into measuring cup level off. Stir in flour, baking powder and salt; blend well. Stir in raspberry liqueur; blend well. Spread half of chocolate mixture in bottom of greased pan. Spread filling evenly
over chocolate. Spread remaining chocolate mixture evenly over filling.
Bake at 350º F. for 37 - 42 minutes, or until center is set. Cool on wire rack 5 minutes; run knife around edge of pan to loosen. Cool completely; remove from pan.
In small saucepan, melt glaze ingredients over low heat, stirring constantly until smooth. Drizzle glaze over top of brownie; allow to set.
Cut into wedges.