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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
Ingredients:
-----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
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
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.
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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