Flo's White Chocolate Raspberry Brownie Petit

* Exported from MasterCook *

FLO'S WHITE CHOCOLATE RASPBERRY BROWNIE PETIT

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Brownies Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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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