Try this Flos White Chocolate Raspberry Brownie Petit recipe, or contribute your own.
Suggest a better description1. 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (45g) | ||
Recipe Makes: 16 Servings | ||
|
||
Calories: 45 | ||
Calories from Fat: 1 (2%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 104.4mg | 4 % | |
Potassium 21.5mg | 1 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 9.9g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 45
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.