FILLING

1 8-ounce package cream cheese, softened
½ cup seedless raspberry preserves
1 tablespoon all-purpose flour
1 egg
6 drops red food coloring

In a small bowl, combine all ingredients.  Beat until smooth; set aside.

BROWNIES

¾ cup butter or margarine
4 1-ounce squares unsweetened chocolate
¾ cup sugar
3 eggs
1 cup self-rising flour
3 tablespoons orange juice

Preheat oven to 350°F.  Spray a 9-inch springform pan with non-stick vegetable spray.

In a medium saucepan, stirring constantly, melt butter and chocolate.  Remove from heat.  Add sugar and eggs; beat until well blended.  Stir in flour and orange juice until well blended.  Spread half the mixture in prepared springform pan; spread filling over the top.  Spread remaining chocolate batter over the filling.

Bake 35 to 40 minutes or until center is set.  Cool in pan for 5 minutes.  Run a thin knife around edge of pan to loosen.  Cool completely; remove from pan.  Spread glaze on top of brownie.

GLAZE

2 1-ounce squares white chocolate
4 tablespoons vegetable oil

In the top of a double boiler, combine chocolate and oil; place over boiling water.  Cook, stirring constantly, until mixture is melted and smooth. 

Do you like this page? Please tell a friend! Name E-mail You: Friend: Your message: Get your own FREE referral system!