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Flo’s White Chocolate Raspberry Brownie Petit

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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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