Raspberry cream brownie wedges
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Raspberry cream brownie wedges
  Creams    Brownies  
Last updated 6/12/2012 1:19:52 AM. Recipe ID 51362. Report a problem with this recipe.
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      Title: Raspberry cream brownie wedges
 Categories: Breads
      Yield: 1 Servings
 
      8 oz Cream Cheese -- softened
    1/2 c  Raspberry Preserves --
           Seedless
      1 tb Flour
      1    Egg
      6 dr Red Food Color
    3/4 c  Unsalted Butter
      4 oz Unsweetened Chocolate
    3/4 c  Sugar
      3    Eggs
      1 c  Flour
    1/2 ts Baking Powder
    1/2 ts Salt
      3 tb Chambord
      2 oz White Chocolate
      4 ts Oil
           Filling-----
           Brownie-----
           Glaze-----
 
  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.
  
  From: Real Thai: The Best Of Thailand's
 




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Recipe ID 51362 (Apr 03, 2005)

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