Raspberry Cream Brownie Wedges

Recipe Ingredients

		Filling
8 oz	227g	Cream cheese - softened
1/2 cup	118ml	Raspberry preserves - seedless
1 tablespoon	15ml	Flour
1		Egg
6		Red food color
		Brownie
3/4 cup	148g / 5.2oz	Unsalted butter
4 oz	113g	Unsweetened chocolate
3/4 cup	148g / 5.2oz	Sugar
3		Eggs
1 cup	62g / 2.2oz	Flour
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
3 tablespoons	45ml	Chambord
		Glaze
2 oz	56g	White chocolate
4 teaspoons	20ml	Oil

Recipe Instructions

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.

Source:
First for women magazine -- April 22, 1996

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