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Raspberry Cream Brownie Wedges

Author/Submitted by:
Servings: 1
Categories: Brownies / Chocolate / Desserts

8  Ounces  Cream Cheese, softened
1/2  Cup  Raspberry Preserves, seedless
1  Tablespoon  Flour
1    Egg
6  Drops  Red Food Color
3/4  Cup  Unsalted Butter
4  Ounces  Unsweetened Chocolate
3/4  Cup  Sugar
3    Eggs
1  Cup  Flour
1/2  Teaspoon  Baking Powder
1/2  Teaspoon  Salt
3  Tablespoons  Chambord
2  Ounces  White Chocolate
4  Teaspoons  Oil

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 pan. Melt glaze ingredients over double boiler. Spread glaze on top of brownie and cool. 12 servings. Calories=410. Fat=26g

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