Flo's white chocolate raspberry brownie petit

16 Servings

Ingredients

Quantity Ingredient
Raspberry Brownies-----
¾ cup All-Purpose Flour
¼ teaspoon Baking Soda
⅛ teaspoon Salt
3 ounces Unsalted Butter -- cut into
Pieces
3 ounces Unsweetened Chocolate --
Finely chopped
½ cup Granulated Sugar
½ cup Light Brown Sugar -- packed
1 tablespoon Light Corn Syrup
2 larges Eggs -- at room temperature
2 teaspoons Vanilla Extract
½ cup Fresh Raspberries -- at room
Temperature
White Chocolate Raspberry
Topping---
2 ounces Unsalted Butter -- cut into
Pieces
6 ounces White Chocolate -- chopped
Fine
½ 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 ½ 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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