Raspberry Cream Brownie Wedges Filling: 8 oz. pkg. cream cheese, softened 1/2 C. seedless raspberry preserves 1 T. flour 1 egg 2 to 3 drops red food coloring Brownie: 3/4 C. butter 4 oz. unsweetened chocolate 3/4 C. sugar 3 eggs 1 C. all purpose flour 1/2 t. baking powder 1/4 t. salt 3 T. raspberry flavored liqueur or water Glaze: 1 oz. white baking bar 2 t. oil Heat oven to 375°F. Lightly grease 9 inch springform pan. In small bowl, combine all filling ingredients. Beat 1 minute at medium speed; set aside. In medium saucepan, melt margarine and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. Add sugar and 3 eggs; beat well. Lightly spoon flour into measuring cup level off. 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 at 350°F. for 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. Makes 12 servings.
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