Raspberry Cream Brownie Wedges

• 3 large eggs
• 8 ounces cream cheese softened
• 1/2 cup raspberry jam seedless
• 1 tablespoon flour, all-purpose
• 1 each eggs
• 6 Drops food coloring red
• 3/4 cup butter, unsalted
• 4 ounces chocolate unsweetened
• 3/4 cup sugar
• 1 cup flour, all-purpose
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chambord
• 2 ounces white chocolate
• 4 teaspoons vegetable oil

1. Lightly grease 9-inch springform pan.
2. In a small bowl, combine all filling ingredients.
3. Beat 1 minute at medium speed; set aside.
4. In a medium saucepan, melt butter and chocolate over low heat, stirring constantly.
5. Remove from heat and cool slightly.
6. Add sugar and 3 eggs; beat well.
7. Stir in flour, baking powder and salt.
8. Stir in Chambord.
9. Spread half of chocolate mixture in bottom of greased pan.
10. Spread filling over chocolate.
11. Spread remaining chocolate mixture over filling.
12. Bake for 37 to 42 minutes or until center is set.
13. Cool on rack 5 minutes; run knife around edge of pan to loosen.
14. Cool completely; remove from pan.
15. Melt glaze ingredients over double boiler.
16. Spread glaze on top of brownie and cool.
17. 12 servings.

eggs, cream cheese, raspberry, flour, eggs, coloring red, butter, chocolate, sugar, flour, baking powder, salt, chambord, white chocolate, vegetable oil

Taken from recipeland.com/recipe/v/raspberry-cream-brownie-wedges-34180 (may not work)