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Raspberry Cream Brownie Wedges

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Raspberry Cream Brownie Wedges

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Yield

12 servings

Prep

20 min

Cook

50 min

Ready

70 min

Ingredients

Amount Measure Ingredient Features
filling
8 ounces cream cheese
softened
Camera
½ cup raspberry jam
seedless
* Camera
1 tablespoon all-purpose flour Camera
1 each eggs Camera
2 drops food coloring
red,optional
* Camera
brownie
¾ cup butter, unsalted Camera
4 ounces unsweetened chocolate Camera
¾ cup sugar Camera
3 large eggs Camera
1 cup all-purpose flour Camera
½ teaspoon baking powder Camera
½ teaspoon salt Camera
3 tablespoons chambord *
glaze
2 ounces white chocolate Camera
4 teaspoons vegetable oil Camera
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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 339 67% 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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