Raspberry Cream Brownie Wedges
.
Yield
12 servingsPrep
20 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| filling | |||
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
raspberry jam
seedless |
*
|
| 1 | tablespoon | all-purpose flour |
|
| 1 | each | eggs |
|
| 2 | drops |
food coloring
red,optional |
*
|
| brownie | |||
| ¾ | cup | butter, unsalted |
|
| 4 | ounces | unsweetened chocolate |
|
| ¾ | cup | sugar |
|
| 3 | large | eggs |
|
| 1 | cup | all-purpose flour |
|
| ½ | teaspoon | baking powder |
|
| ½ | teaspoon | salt |
|
| 3 | tablespoons | chambord | * |
| glaze | |||
| 2 | ounces | white chocolate |
|
| 4 | teaspoons | vegetable oil |
|
Trans-fat Free
Directions
Preheat oven to 350℉ (180℃).
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 to 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.
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