| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Thai |
Breads |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream Cheese — softened |
| 1/2 |
c |
Raspberry Preserves — |
|
|
Seedless |
| 1 |
tb |
Flour |
| 1 |
|
Egg |
| 6 |
dr |
Red Food Color |
| 3/4 |
c |
Unsalted Butter |
| 4 |
oz |
Unsweetened Chocolate |
| 3/4 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
c |
Flour |
| 1/2 |
ts |
Baking Powder |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Chambord |
| 2 |
oz |
White Chocolate |
| 4 |
ts |
Oil |
|
|
Filling—– |
|
|
Brownie—– |
|
|
Glaze—– |
INSTRUCTIONS
Preheat oven to 350.
Lightly grease 9-inch 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 37-42
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.
From: Real Thai: The Best Of Thailand's
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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