Flo's White Chocolate Raspberry Brownie Petit

Title:
Flo's White Chocolate Raspberry Brownie Petit

Yield:
16 Servings

Categories:
Brownies,
Chocolate




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






 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 


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini