Flos White Chocolate Raspberry Brownie Petits Fours 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 r aspberry topping---
2 ounce: Unsalted butter, cut into pieces
6 ounce: White chocolate, chopped fine
1/2 cup: Fresh red raspberries, at room temperature
Directions:
Recipe by: Felicia Pickering 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
Source from luhu.jp
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
Source from luhu.jp