| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Brownies, Chocolate | 16 | Servings | |
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 |
INSTRUCTIONS
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> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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