Raspberry Cream Brownie Wedges
Red Food Color
Preheat oven to 350.
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 37-42 minutes or until center is set. Cool on rack 5 minutes;
run knife around edge of pan to loosen. Cool completely; remove from
Melt glaze ingredients over double boiler. Spread glaze on top of
brownie and cool.
12 servings. Calories=410. Fat=26g