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Recipe: Paisley Brownies (with chocolate, white chocolate, and raspberry batters)

Desserts - Cookies, Brownies, Bars
PAISLEY BROWNIES

1 (10 ounce) package frozen whole red raspberries, in light syrup, thawed
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
6 ounces white chocolate, chopped
3/4 cup unsalted butter, cut into 1 oz. pieces, divided use
10 ounces semi-sweet chocolate
5 large eggs
1 1/4 cups sugar
1 teaspoon vanilla extract
1/2 cup sour cream

Preheat the oven to 300 degrees F.

Place raspberries in the bowl of a food processor fitted with a metal blade. Pulse until liquefied, about 1 minute. Strain the raspberries through a fine strainer into a 5 quart bowl, using a rubber spatula to press down on the seeds to extract as much puree as possible (about 3/4 cup). Discard seeds. Set puree aside.

Combine flour, baking powder and salt; set aside.

Heat the white chocolate and 1/4 cup of butter in top of double boiler, over medium heat, until completely melted and smooth, about 5 minutes.

Heat the semisweet chocolate and 1/2 cup butter in top of double boiler, over medium heat, until completely melted and smooth, about 7 minutes.

Place the eggs, sugar and vanilla in the bowl of electric mixer fitted with a balloon whip. Whisk on high for 2 minutes, until soft. Whisk on high for 4 minutes, until slightly thickened and lemon-colored. While mixing on low gradually add the dry ingredients until completely blended, about 30 seconds. Add the sour cream. Mix until thoroughly combined.

Portion 2 cups of the batter into a bowl containing the pureed raspberries and stir until smooth.

Portion 1 cup of the batter into a bowl containing the white chocolate mixture and stir until smooth.

Portion 2 cups of the batter into a bowl containing the semisweet chocolate mixture and stir until smooth.

Pour the dark chocolate batter into a 13x9-inch nonstick baking pan and spread evenly over the bottom. Pour the white chocolate batter onto the top of the dark chocolate batter in swirls. Pour the raspberry batter over the two batters in the same manner. Use the blade of a paring knife to swirl the batters together in a fanciful pattern.

Bake until a toothpick inserted in center comes out clean, about 1 hour and 10 minutes. Remove from oven and allow to cool in the pan at room temperature for 1 hour.

Use a serrated knife with rounded tip to cut the brownies into 24 (2-inch) squares. Refrigerate the brownies for 2-3 hours before serving.

Makes 24 cookies
Source: Death By chocolate Cookies by Marcel Desaulniers
MsgID: 0220337
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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