Raspberry Cream Brownie Wedges
42
.
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.
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?
