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Title: Raspberry Cream Brownie Wedges
Categories: Bar
Yield: 1 Servings
| 3 | Eggs | |
| 8 | oz | Cream cheese; softened |
| 1/2 | c | Raspberry preserves; seedless |
| 1 | tb | Flour |
| 1 | Egg | |
| 6 | Drops red food color ----Brownie----- | |
| 3/4 | c | Unsalted butter |
| 4 | oz | Unsweetened chocolate |
| 3/4 | c | Sugar |
| 1 | c | Flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3 | tb | Chambord |
| Glaze----- | ||
| 2 | oz | White chocolate |
| 4 | ts | Oil |
Recipe by: Martha Sheppard 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
From: Real Thai: The Best Of Thailand's By Wes King
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