Recipe - Raspberry Cream Brownie Wedges

8 ounce Cream Cheese softened
One half cup Raspberry Preserves
Seedless
1 tablespoon Flour
1 Egg
6 dr Red Food Color
Three fourths cup Unsalted Butter
4 ounce Unsweetened Chocolate
Three fourths cup Sugar
3 Eggs
1 cup Flour
One half teaspoon Baking Powder
One half teaspoon Salt
3 tablespoon Chambord
2 ounce White Chocolate
4 teaspoon Oil
Filling
Brownie
Glaze

Preheat oven to 350.

Lightly grease 9inch 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 3742
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini