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January 2019

Brownie Recipes

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Buttermilk Bran Blueberry Muffins

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Raspberry Cream Brownie Wedges Recipe

Raspberry Cream Brownie Wedges recipe and other brownie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Raspberry Cream Brownie Wedges recipe  PDF



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
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 mi ture in bottom of greased pan. Spread filling over chocolate. Spread remaining chocolate mi ture 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

Raspberry Cream Brownie Wedges recipe and other brownie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
361 people have voted
Last Reviewed on 2019-01-23



Wednesday, Jan 23 2019 Download & Print Raspberry Cream Brownie Wedges recipe  PDF   Brownie recipes RSS   New

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6 Pears, ripe but firm 2 tb Butter 1 Lemon, grated rind and amp juice 1/3 c Brown sugar, packed 4 c Ginger cookies, chopped 1 c Whipping cream TOPPING 3 tb Brown sugar 2 tb Butter 1. Preheat oven to 350F(180C). Peel, core and slice pears. 2. In a large skillet heat butter and sugar on medium heat. Add pears and saute until coated with butter mi ture. Add lemon juice and rind. Reserve. 3. Break cookies up into bite sized pieces. Arrange half of cookies in a buttered 11 7 (2 Liter) baking di...

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