Flo's White Chocolate Raspberry Brownie Petit Recipe
Servings: 12
Ingredients
- Raspberry Brownies-----
- 3/4 c. All-Purpose Flour
- 1/4 tsp Baking Soda
- 1/8 tsp Salt
- 3 ounce Unsalted Butter -- cut into Pcs
- 3 ounce Unsweetened Chocolate -- Finely minced
- 1/2 c. Granulated Sugar
- 1/2 c. Light Brown Sugar -- packed
- 1 Tbsp. Light Corn Syrup
- 2 lrg Large eggs -- at room temperature
- 2 tsp Vanilla Extract
- 1/2 c. Fresh Raspberries -- at room Temperature White Chocolate Raspberry Topping---
- 2 ounce Unsalted Butter -- cut into Pcs
- 6 ounce White Chocolate -- minced 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 which the foil extends 2 inches beyond two of the opposite ends of the pan. Fold the overhang down to create "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, heat butter. Off heat, add in chocolate and let stand 1 minute; whisk till smooth. Pour into a large bowl, and let stand 5 min, till tepid. Whisk in sugars and corn syrup. Whisk in Large eggs, then vanilla. Using a wooden spoon, stir in flour mix, just till blended. Using a rubber spatula, carefully mix in raspberries.
- 3. Spread batter proportionately into prepared pan and bake 25 to 30 min, till a toothpick inserted 1 inch from the edge of the brownie comes out with a moist crumb. Cold on a wire cake rack for 10 min. Invert onto the wire cake rack, carefully peel off aluminum foil, and cold completely.
- 4. White Chocolate Raspberry Topping: In the top part of a double boiler, over warm, not simmering, water, heat butter. (Water should be no warmer than 125 F. ) Add in white chocolate and heat, stirring often till smooth.
- Transfer to a small bowl, and let stand 10 min, till tepid and slightly thickened. Using a metal cake spatula, spread half of the topping onto the top of the brownie. Freeze brownie for 5 min, just till topping is partially set. Using a sharp knife, mark topping of brownie into 16 squares. Using a rubber spatula, carefully fold remaining 1/2 c. raspberries into remaining topping. Divide white chocolate-coated raspberries proportionately among brownies, arranging them attractively on top of each square. Loosely cover brownies with plastic wrap, and chill for 30 min 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 316 | |
| Calories from Fat 164 | 52% |
| Total Fat 18.8g | 24% |
| Saturated Fat 11.38g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 82mg | 3% |
| Potassium 150mg | 4% |
| Total Carbs 36.54g | 10% |
| Dietary Fiber 2.1g | 7% |
| Sugars 26.75g | 18% |
| Protein 3.82g | 6% |
