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Flo's White Chocolate Raspberry Brownie Petit
Flo's White Chocolate Raspberry Brownie Petit
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate
Ingredients List
- 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
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
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
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