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Ingredients
filling
8 ounces cream cheese softened
1/2 cup raspberry preserves seedless*
1 tablespoon flour, all-purpose
1 each egg
2 drops food coloring or more as needed, red,optional*
brownie
2 tablespoons butter, unsalted
2 tablespoons olive oil or canola oil
4 ounces chocolate unsweetened
1/2 cup applesauce natural, unsweetened
1/2 cup sugar
3 large eggs
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons chambord *
Glaze:
1 ounce white chocolate
2 teaspoons vegetable oil
Directions
Preheat oven to 350.
Well grease a 9-inch cake pan with butter.
In a small bowl, combine all filling ingredients.
Beat about 4 minute at high speed until smooth. Set aside.
In a medium saucepan, melt butter, oil and chocolate over low heat, stirring constantly.
Remove from heat, whisk in apple sauce.
Whisk in sugar and 3 eggs until well blended.
In a small bowl, sift together flour, baking powder and salt.
Add flour mixture into chocolate mixture, stir until just combined.
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 about 40 minutes or until center is set (inserting a wooden stick comes out almost clean).
Cool on wire rack in pan for about 10 minutes.
Run knife around edge of pan to loosen.
Cool completely, remove from pan.
Melt glaze ingredients over double boiler.
Drizzle glaze on top of brownie as your own preference (such as heart shape from big one to smaller ones) and let set about half an hour
See more at http://recipeland.com/recipe/v/Valentines-Day-Raspberry-Cream--53045
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1st Keep
 Locknessie
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