Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 package frozen whole red raspberries in light -- (1 oz) thawed

  3. syrup

  4. 1 1/2 cup all purpose flour

  5. 1 tsp. baking powder

  6. 1 tsp. salt

  7. 6 oz. white chocolate -- chopped into 1/4 12 oz. unsalted butter -- cut into 1 ounce

  8. 10 oz. semisweet chocolate chopped into 1/4 inch

  9. 5 large eggs

  10. 1 1/4 cups granulated sugar

  11. 1 tsp. pure vanilla extract

  12. 1/2 cup sour cream

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 300 degrees F.

  2. Place the raspberries in the bowl of a food processor fitted with a metalblade. Pulse until liquefied, about 1 min. Strain the raspberries through afine strainer into a 5 quart bowl, using a rubber spatula to press down onthe seeds to extract as much puree as possible ( about 3/4 cup puree).

  3. Discard the seeds. Set the puree aside until needed.

  4. In a sifter combine the flour, baking powder, and salt. Sift onto a largepiece of wax paper and set aside till needed.

  5. Heat 1 inch of water in the bottom half oa double boiler over med. heat.

  6. Place the white chocolate and 3 ounces of butter in the top half. Use arubber spatula to stir the chocolate and butter until completely melted andsmooth, about 5 min. Transfer the melted white chocolate and butter to anempty 5 qt bowl and set aside till needed.

  7. Again heat 1 inch of water in double boiler bottom ( as above) place thesemisweet chocolate and the remaining 8 ozs of butter in the top half of thedouble boiler. Use a rubber spatula to stir the chocolate and butter untilcompletely melted and smooth, about 7 min. Transfer the melted semisweetchocolate and butter to an empty 5 qt bowl and set aside until needed.

  8. Place the eggs, sugar and vanilla extract in the bowl of an electric mixerfitted with a ballon whip. Whisk on high for 2 min. until soft. Use a rubberspatula to scrape down the sides of the bowl, then whisk on high for 4 minuntil slightly thickented and lemon colored. operate the mixer on low whlegradually adding the sifted dry ingredients until incoporated, about 30seconds. Remove the bowl from the mixer and add the sour cream. Use a rubberspatula to mix the ingredients until thoroughly combined.

  9. Portion 2 cups of batter into the bowl containing the pureerd raspberriesand stir until smooth. Portion 1 cup of the batter into the bowl containingthe melted white chocolate mixture and stir until smooth. Portion theremaining 2 cups of batter int o the bowl containing the melted semisweetchocolate mixture and stir until smooth. Pour the dark chocolate batter into9x13x2 inch nonstick baking pan and spread evenly over the bottom. PJour thewhite chocolate batter onto the top of the dark chocolate batter in swirls.

  10. Pour the raspberry batter over the other two batters in the same manner. Usethe blade of a paring knife to swirl the batter together in a fancifulpattern.. Bake on center rack of the preheated oven until a toothpickinserted in the center comes out clean. about 1 hour 10 min.

  11. Remove the brownies from the oven and allow to cool in the pan at roomtemperature for 1 hour.

  12. Use a serrated knife with rounded tip to cut the brownies into 24 2 inchsquares. For a clean cut, heat the blade of the knife under hot runningwater and w ipe the blade dry before making each cut.

  13. Refrigerate the brownies for 2 -3 hours before serving.


Send feedback