Flo's White Chocolate Raspberry Brownie Petit

Directions

1. 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. 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. 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. 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.
5. 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