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Ingredients
- 8 ounce Cream Cheese -- softened
- 1/2 c. Mulberry Preserves --
- Â Â Seedless
- 1 Tbsp. Flour
- 1 x Egg
- 6 dsh Red Food Color
- 3/4 c. Unsalted Butter
- 4 ounce Unsweetened Chocolate
- 3/4 c. Sugar
- 3 x Large eggs
- 1 c. Flour
- 1/2 tsp Baking Pwdr
- 1/2 tsp Salt
- 3 Tbsp. Chambord
- 2 ounce White Chocolate
- 4 tsp Oil
- Â Â Filling-----
- Â Â Brownie-----
- Â Â Glaze-----
Directions
- 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, heat butter and chocolate over low heat, stirring constantly. Remove from heat and cold slightly. Add in sugar and 3 Large eggs; beat well. Stir in flour, baking pwdr and salt. Stir in Chambord. Spread half of chocolate mix in bottom of greased pan. Spread filling over chocolate. Spread remaining chocolate mix over filling. Bake for 37-42 min or possibly till center is set. Cold on rack 5 min; run knife around edge of pan to loosen. Cold completely; remove from pan.
- Heat glaze ingredients over double boiler. Spread glaze on top of brownie and cold.
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