Raspberry Recipes from Razzle Dazzle
Recipes
Raspberry Cream Brownie Wedges Recipe
"Your Source for Raspberry Recipes Online"
Raspberry Cream Brownie Wedges
Filling:
8 oz. pkg. cream cheese, softened
1/2 C. seedless raspberry preserves
1 T. flour
1 egg
2 to 3 drops red food coloring
Brownie:
3/4 C. butter
4 oz. unsweetened chocolate
3/4 C. sugar
3 eggs
1 C. all purpose flour
1/2 t. baking powder
1/4 t. salt
3 T. raspberry flavored liqueur or water
Glaze:
1 oz. white baking bar
2 t. oil
Heat oven to 375�F. Lightly grease 9 inch springform pan. In small bowl, combine
all filling ingredients. Beat 1 minute at medium speed; set aside. In medium
saucepan, melt margarine and chocolate over low heat, stirring constantly.
Remove from heat; cool slightly. Add sugar and 3 eggs; beat well. Lightly spoon
flour into measuring cup level off. Stir in flour, baking powder and salt; blend
well. Stir in raspberry liqueur; blend well. Spread half of chocolate mixture in
bottom of greased pan. Spread filling evenly over chocolate. Spread filling
evenly over chocolate. Spread remaining chocolate mixture evenly over filling.
Bake at 350�F. for 37 to 42 minutes or until center is set.
Cool on wire rack 5 minutes; run knife around edge of pan to loosen. Cool
completely; remove from pan. In small saucepan, melt glaze ingredients over low
heat, stirring constantly until smooth. Drizzle glaze over top of brownie; allow
to set. Cut into wedges.
Makes 12 servings.