Recipe - Flos White Chocolate Raspberry Brownie Petit

Raspberry Brownies
Three fourths cup AllPurpose Flour
One fourth teaspoon Baking Soda
1/8 teaspoon Salt
3 ounce Unsalted Butter cut into
Pieces
3 ounce Unsweetened Chocolate
Finely chopped
One half cup Granulated Sugar
One half cup Light Brown Sugar packed
1 tablespoon Light Corn Syrup
2 lg Eggs at room temperature
2 teaspoon Vanilla Extract
One half cup Fresh Raspberries at room
Temperature
White Chocolate Raspberry
Topping
2 ounce Unsalted Butter cut into
Pieces
6 ounce White Chocolate chopped
Fine
One half cup 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 8inch 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 foillined 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 One half cup
raspberries into remaining topping. Divide white chocolatecoated
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

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