Flos White Chocolate Raspberry Brownie Petit Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
Raspberry Brownies-----,
3/4 cup: All-Purpose Flour,
1/4 tsp: Baking Soda,
1/8 tsp: Salt,
3 ounce: Unsalted Butter, cut into
Pieces,
3 ounce: Unsweetened Chocolate --,
Finely chopped,
1/2 cup: Granulated Sugar,
1/2 cup: Light Brown Sugar, packed
1 tbsp: Light Corn Syrup,
2 large: Eggs, at room temperature
2 tsp: Vanilla Extract,
1/2 cup: Fresh Raspberries, at room
Temperature,
White Chocolate Raspberry,
Topping---,
2 ounce: Unsalted Butter, cut into
Pieces,
6 ounce: White Chocolate, chopped
Fine,
1/2 cup: 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 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
Source from luhu.jp
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
Source from luhu.jp