Print Recipe

Raspberry Cream Brownie Wedges

RG

Ingredients

Filling

  • 8 ounces cream cheese, softened
  • 1/2 cup seedless raspberry preserves
  • 1 tablespoon flour
  • 1 egg
  • 2 to 3 drops red food coloring

Brownie

Glaze



Instructions

  1. Heat oven to 375 degrees F. Lightly grease 9-inch springform pan.
  2. In small bowl, combine all filling ingredients. Beat for 1 minute at medium speed; set aside.
  3. In a medium saucepan, melt margarine and chocolate over low heat, stirring constantly. Remove from heat; cool slightly.
  4. Add sugar and 3 eggs; beat well.
  5. Stir in flour, baking powder and salt; blend well.
  6. Stir in raspberry liqueur; blend well.
  7. Spread half of chocolate mixture in bottom of greased pan.
  8. Spread filling evenly over chocolate.
  9. Spread remaining chocolate mixture evenly over filling.
  10. Bake for 37 to 42 minutes or until center is set.
  11. Cool on wire rack 5 minutes; run knife around edge of pan to loosen.
  12. Cool completely; remove from pan.
  13. In small saucepan, melt glaze ingredients over low heat, stirring constantly until smooth.
  14. Drizzle glaze over top of brownie; allow to set.
  15. Cut into wedges.

Posted by bettyboop50 at Recipe Goldmine April 28, 2001

Source: Bakery Shoppe


Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips