White Chocolate Raspberry Brownies

INGREDIENTS

INSTRUCTIONS

Pre-heat the oven to 375-F degrees and lightly coat two 8-inch round
baking pans with non-stick cooking spray and a light dusting of flour.
In a medium saucepan, melt the semi-sweet chocolate and the butter
together over medium-low heat until consistent in texture. Set aside
to cool for at least 15    minutes.  In a small saucepan, blend
together the eggs and sugar, then heat  just long enough to warm
through. Remove the mixture from the heat  and transfer to a large
mixing bowl. Using a handheld mixer, beat the  mixture at high speed
until the volume has quadrupled (usually about  5 minutes). Fold in the
flour, and add the almonds and Amaretto  (almond liqueur).  Stir about
one-quarter cup of the egg mixture into the  chocolate-and-butter
mixture to lighten. Fold this chocolate  concoction into the remaining
egg mixture, and pour the resultant  batter into the prepared cake
pans, distributing it evenly.  Bake the brownies for about 18 to 20
minutes, or until a toothpick  inserted into the center of the cakes is
cleanly removed.  Cool the brownies in their pans on a wire rack for
about 10 minutes,  then remove from the pans.  While the brownies are
cooling, prepare the sauces:  Begin the White Chocolate Sauce by
melting the white chocolate in a  saucepan over very low heat; allow it
to cool slightly.  In a separate small saucepan, blend one-third cup of
the whipping  cream with the egg yolks and sugar. Cook this mixture
over low heat,  stirring occasionally, until it will coat a metal
spoon.  Remove the sauce from the heat source and stir in the Amaretto
and  vanilla extract. Gradually stir in the melted white chocolate.  In
a separate mixing bowl, beat the remaining two- thirds cup of  whipping
cream until soft peaks form. Fold the whipped cream into the  white
chocolate mixture to finish the White Chocolate Sauce. Cover and
refrigerate.  To prepare the Raspberry Sauce, simply combine the
raspberries, orange  juice, lime juice or Amaretto, and confectioner's
sugar in a blender  and puree at high speed for one minute. Refrigerate
the Raspberry  Sauce to store.  To serve, crumble the brownies into
bite-size pieces and present in  individual dessert dishes filled
three- quarters full. Top the  brownies with the white chocolate sauce,
then with a dribbling of the  raspberry sauce. If desired, garnish with
additional whole fresh  raspberries.  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jun 19, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 425
Calories From Fat: 285
Total Fat: 33.3g
Cholesterol: 162.4mg
Sodium: 115.9mg
Potassium: 123.7mg
Carbohydrates: 31.2g
Fiber: 3.2g
Sugar: 5.7g
Protein: 6.4g