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Raspberry Cream Brownie Wedges

Raspberry Cream Brownie Wedges recipe image
These Raspberry Cream Brownie Wedges offer a sophisticated twist on a classic dessert, combining dense, fudgy chocolate cake with a tangy, sweet raspberry cream cheese layer. The brownie base is infused with a hint of Chambord for depth, while the filling provides a smooth, luxurious contrast that cuts through the richness of the chocolate. Topped with a delicate white chocolate glaze, each wedge presents a beautiful marbled effect and a balance of textures from the soft brownie to the crisp glaze. Perfect for special occasions, holiday gatherings, or as an elegant treat for afternoon tea, these brownies are sure to impress guests.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 699.9
Dietary: Vegetarian
Description
These Raspberry Cream Brownie Wedges offer a sophisticated twist on a classic dessert, combining dense, fudgy chocolate cake with a tangy, sweet raspberry cream cheese layer. The brownie base is infused with a hint of Chambord for depth, while the filling provides a smooth, luxurious contrast that cuts through the richness of the chocolate. Topped with a delicate white chocolate glaze, each wedge presents a beautiful marbled effect and a balance of textures from the soft brownie to the crisp glaze. Perfect for special occasions, holiday gatherings, or as an elegant treat for afternoon tea, these brownies are sure to impress guests.
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Lightly grease a 9-inch springform pan.
  3. 3
    In a small bowl, combine cream cheese, raspberry preserves, 1 tablespoon flour, 1 egg, and red food coloring.
  4. 4
    Beat the filling mixture at medium speed for 1 minute until smooth; set aside.
  5. 5
    In a medium saucepan, melt butter and unsweetened chocolate over low heat, stirring constantly until smooth.
  6. 6
    Remove from heat and allow to cool slightly.
  7. 7
    Whisk in sugar and 3 eggs until well combined.
  8. 8
    Stir in 1 cup flour, baking powder, salt, and Chambord until just incorporated.
  9. 9
    Spread half of the chocolate batter into the bottom of the prepared pan.
  10. 10
    Spread the raspberry cream filling evenly over the chocolate layer.
  11. 11
    Spread the remaining chocolate batter over the filling.
  12. 12
    Bake for 37-42 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
  13. 13
    Cool in the pan on a wire rack for 5 minutes, then run a knife around the edge to loosen.
  14. 14
    Cool completely before removing from the pan.
  15. 15
    For the glaze, melt white chocolate and oil together over a double boiler, stirring until smooth.
  16. 16
    Spread the white chocolate glaze evenly over the top of the cooled brownie.
  17. 17
    Allow the glaze to set completely before slicing into wedges.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 699.9kcal
% Daily Value *
Total Fat 68.2g105%
Saturated Fat 42.0g210%
Cholesterol 174.0mg58%
Sodium 642.3mg27%
Total Carbohydrate 9.8g4%
Dietary Fiber 1.9g8%
Sugars 4.9g
Protein 12.2g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/raspberry-cream-brownie-wedges/