Berry Brownie Wedgies

Ingredients

• 8 ounces (225 g) cream cheese, softened to room temperature
• 1/2 cup (120 ml) berry preserves (blueberry, Raspberry, or strawberry are favorites)
• 1 tablespoon (15 ml) unbleached, all-purpose flour
• 1 large egg, lightly beaten
• 3 ounces (85 g) bittersweet chocolate, coarsely chopped
• 1/3 cup (80 ml) unsalted butter, softened to room temperature
• 3/4 cup (180 ml), all-purpose flour
• 1/2 cup (120 ml) granulated sugar
• 1/4 cup (60 ml) firmly packed light brown sugar
• 2 teaspoons (10 ml) pure vanilla extract
• 2 large eggs, lightly beaten
• 1 ounce (30 g) semisweet chocolate, coarsely chopped
• 1 ounce (30 g) white chocolate, coarsely chopped
• 2 tablespoon (30 ml) unsalted butter, divided
• 1 to 2 tablespoons (15-30 ml) heavy (whipping) cream, divided

Method

1. Preheat the oven to 350°F (175°C). Lightly grease a 9" springform pan.
2. To make the cream cheese filling, combine the ingredients in a small bowl. Beat with an electric mixer until blended, then set aside.
3. To make the brownie base, melt the chocolate in a double boiler set over simmering water. Stir often, over low heat, until the chocolate is smooth and melted.
4. Remove the top of the double boiler from the heat and carefully wipe the bottom (so none of the moisture steams up into the chocolate); cool slightly. Whisk in the butter, sugars, flour, vanilla, and eggs until well combined.
5. Spread half the Brownie Base into the prepared pan. Gently spread the Cream Cheese Filling over the Brownie Base, then top with the remaining Brownie Base, spreading evenly over the filling.
6. Bake for 30 to 35 minutes, or until a cake tester comes out with a few moist crumbs attached. Cool the pan on a wire rack for 15 minutes. Gently run a butter knife around the edge of the springform pan to loosen. After the Brownie Base is completely cooled, remove the side of the springform pan.
7. To make the brownie drizzler, melt each chocolate in two small saucepans with half the butter and 1 1/2 teaspoons (7.5 ml) cream over very low heat, stirring until smooth (adding cream as necessary to bring the mixtures to thick but "drizzle" consistencies).
8. Drizzle each chocolate mixture over the top of the brownie base, beginning with the dark chocolate and ending with the white. Allow to set for 30 minutes before cutting, then cut into wedges.

Source reference

Curation note (AI-assisted gap fix): this recipe is archived from blimacake.com and kept as its own version. The cream-cheese-filling egg line was missing its quantity (“large egg, lightly beaten”). No exact published original could be confirmed, but the singular “large egg” and standard cream-cheese fillings of this size (8 oz cream cheese) use one egg, so it was filled to “1 large egg” as a best inference (not source-verified). Nothing else was changed.