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Flo's White Chocolate Raspberry Brownie Petit
Author/Submitted by:
Servings: 16
Categories:
Brownies
/
Chocolate
/
Desserts
Ingredients:
Raspberry Brownies----- 3/4
c
All-Purpose Flour 1/4
ts
Baking Soda 1/8
ts
Salt 3
oz
Unsalted Butter -- cut into
Pieces 3
oz
Unsweetened Chocolate --
Finely chopped 1/2
c
Granulated Sugar 1/2
c
Light Brown Sugar -- packed 1
tb
Light Corn Syrup 2
lg
Eggs -- at room temperature 2
ts
Vanilla Extract 1/2
c
Fresh Raspberries -- at room
Temperature
White Chocolate Raspberry
Topping--- 2
oz
Unsalted Butter -- cut into
Pieces 6
oz
White Chocolate -- chopped
Fine 1/2
c
Fresh Red Raspberries -- at
Room temperature
Directions:
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
Recipe By : Felicia Pickering <MNHAN063@SIVM. SI. EDU>
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