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 <[email protected]>

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

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