INGREDIENTS

INSTRUCTIONS

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. 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.
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. 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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