Recipe: White Chocolate Raspberry Brownies

I found many that called for raspberry jam, this is the only one I found that used fresh raspberries. Gosh, lucky you!! I would freeze the berries individually on a cookie sheet and then put them in ziplock bags and freeze them.

WHITE CHOCOLATE RASPBERRY BROWNIE PETIT
Categories: Brownies, Chocolate
Yield: 16 Servings

Raspberry Brownies-----

3/4 c All-Purpose Flour
1/4 ts Baking Soda
1/8 ts Salt
3 oz Unsalted Butter -- cut into
Pieces
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
Temperature

White Chocolate Raspberry Topping---

2 oz Unsalted Butter -- cut into
Pieces
6 oz White Chocolate -- chopped
Fine
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