*  Exported from  MasterCook  *

             FLO'S WHITE CHOCOLATE RASPBERRY BROWNIE PETIT

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Brownies                         Chocolate

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       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

 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>



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