*  Exported from  MasterCook  *
 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
    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
                         White Chocolate Raspberry
    2       oz           Unsalted Butter -- cut into
    6       oz           White Chocolate -- chopped
      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.
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