MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Raspberry Cream Brownie Wedges
 Categories: Bar cookies
      Yield: 12 Servings
 
           Filling:
      3    Eggs
      8 oz Cream cheese; softened
    1/2 c  Raspberry preserves;
           - seedless
      1 tb Flour
      1    Egg
      6 dr 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
 
  Lightly grease 9" 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 to 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.
  
  Recipe by Martha Sheppard <marthahs@ix.netcom.com>

  Recipe FROM: Real Thai: The Best Of Thailand's
 
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