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Raspberry Cream Brownie Wedges

 
Raspberry Cream Brownie Wedges
31

.

Yield

12

servings

Prep

20

min

Cook

50

min

Ready

70

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 33967% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 184mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 14% Vitamin C 0%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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