Raspberry Cream Brownie Wedges
Submitted by RMILT17
Decadent layered brownies with raspberry cream cheese filling and white chocolate glaze. Elegant Chambord-spiked dessert that slices into beautiful wedges for special occasions.
YIELD
12 servingsPREP
20 minCOOK
50 minREADY
70 minThink of this as the fancy cousin of regular brownies: rich chocolate layers sandwich tangy raspberry cream cheese, all crowned with a glossy white chocolate drizzle.
Chambord liqueur soaks into the brownie base, adding subtle raspberry depth.
Slice into wedges from a springform pan and watch guests swoon.
Baking Tips
- Springform essential: The tall layers need a springform pan for clean removal and elegant presentation
- Cool completely: Wait until brownies are completely cool before adding glaze or it will melt and run
- Spread carefully: Use an offset spatula to spread fillings and toppings in smooth, even layers
- Refrigerate overnight: That overnight chill allows Chambord to penetrate and flavors to meld
Variations
- Swap strawberry or blackberry jam for raspberry
- Use amaretto instead of Chambord for almond-chocolate flavor
- Add ½ cup mini chocolate chips to brownie batter for extra richness
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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 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.
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