raspberry cream brownie wedges

Raspberry Cream Brownie Wedges

Source: Bakery Shoppe

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
3/4 cup margarine or butter
4 ounces unsweetened chocolate
3/4 cup granulated sugar
3 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons raspberry flavored liqueur or water

Glaze
1 ounce white baking bar
2 teaspoons oil

Preheat oven to 375 degrees F. Lightly grease 9-inch springform pan.

In small bowl, combine all filling ingredients. Beat 1 minute at medium speed; set aside.

In a medium saucepan, melt margarine and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. Add sugar and 3 eggs; beat well.

Stir in flour, baking powder and salt; blend well. Stir in raspberry liqueur; blend well.

Spread half of chocolate mixture in bottom of greased pan. Spread filling evenly over chocolate. Spread filling evenly over chocolate. Spread remaining chocolate mixture evenly over filling. Bake 37 to 42 minutes or until center is set. Cool on wire rack 5 minutes; run knife around edge of pan to loosen. Cool completely; remove from pan.

In small saucepan, melt glaze ingredients over low heat, stirring constantly until smooth. Drizzle glaze over top of brownie; allow to set. Cut into wedges.