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Flo's White Chocolate Raspberry Brownie Petits Fours

Author/Submitted by: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Servings: 16
Categories: Brownies / Chocolate / Desserts

    -----Raspberry Brownies-----
3/4  Cup  All-Purpose Flour
1/4  Teaspoon  Baking Soda
1/8  Teaspoon  Salt
3  Ounces  Unsalted Butter, cut into pieces
3  Ounces  Unsweetened Chocolate, finely chopped
1/2  Cup  Granulated Sugar
1/2  Cup  Light Brown Sugar, packed
1  Tablespoon  Light Corn Syrup
2  Large  Eggs, at room temperature
2  Teaspoons  Vanilla Extract
1/2  Cup  Fresh Raspberries, at room temperature
    ---White Chocolate Raspberry Topping---
2  Ounces  Unsalted Butter, cut into pieces
6  Ounces  White Chocolate, chopped fine
1/2  Cup  Fresh Red Raspberries, at room temperature

1. Brownie: Position a rack in the lower third of the oven and preheat to 325 F. Line an 8-inch square baking pan with a double thickness of aluminum foil so that the foil extends 2 inches beyond two of the opposite ends of the pan. Fold the overhang down to form "handles." Butter the bottom of the foil-lined pan. Sift flour, baking soda, and salt through a wire strainer onto a sheet of wax paper. 2. In a medium saucepan over low heat, melt butter. Off heat, add chocolate and let stand 1 minute; whisk until smooth. Pour into a large bowl, and let stand 5 minutes, until tepid. Whisk in sugars and corn syrup. Whisk in eggs, then vanilla. Using a wooden spoon, stir in flour mixture, just until blended. Using a rubber spatula, carefully fold in raspberries. 3. Spread batter evenly into prepared pan and bake 25 to 30 minutes, until a toothpick inserted 1 inch from the edge of the brownie comes out with a moist crumb. Cool on a wire cake rack for 10 minutes. Invert onto the wire cake rack, carefully peel off aluminum foil, and cool completely. 4. White Chocolate Raspberry Topping: In the top part of a double boiler, over hot, not simmering, water, melt butter. (Water should be no warmer than 125 F.) Add white chocolate and melt, stirring often until smooth. Transfer to a small bowl, and let stand 10 minutes, until tepid and slightly thickened. Using a metal cake spatula, spread half of the topping onto the top of the brownie. Freeze brownie for 5 minutes, just until topping is partially set. Using a sharp knife, mark topping of brownie into 16 squares. Using a rubber spatula, carefully fold remaining 1/2 cup raspberries into remaining topping. Divide white chocolate-coated raspberries evenly among brownies, arranging them attractively on top of each square. Loosely cover brownies with plastic wrap, and refrigerate for 30 minutes to set topping completely. Using a sharp knife, cut through markings into 16 squares. Transfer brownies to a serving plate and cover tightly with plastic wrap. Brownies can be made up to 1 day ahead, refrigerated, and covered with plastic wrap. Bring to room temperature before serving

This is a new favorite brownie recipe my husband likes to make. He has substituted thawed and drained frozen raspberries for the fresh ones when fresh were unavailable. Recipe is from _Best-Ever Brownies_ by Joan Steuer and Rick Rodgers.

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