White Chocolate Raspberry Ripple Brownies

White Chocolate Raspberry Ripple Brownies

125 cookies to bake, nibble and savorWhite chocolate and raspberries turn any dessert into something elegant, even a familiar brownie. The white chocolate batter is rippled with sweetened raspberry purée that turns rosy pink inside the brownies and forms a lovely pattern of red swirls over the top.

            1 cup sweetened frozen raspberries, defrosted and drained, or fresh raspberries mixed with 2 teaspoons sugar
            9 ounces white chocolate, chopped (preferably Callebaut, Lindt, or Baker's Premium)
            3/4 cup unbleached all-purpose flour
            1/2 teaspoon salt
            6 tablespoons (3/4 stick) soft unsalted butter
            3/4 cup sugar
            3 large eggs
            1 teaspoon vanilla extract
            1/2 teaspoon almond extract
            Powdered sugar for dusting

            1. Position a rack in the middle of the oven and preheat to 175°F. Butter the bottom and sides of an 8 x 8 x 2-inch pan.

            2. Use the back of a spoon to press the sweetened raspberries through a strainer to remove the seeds. Measure 1/4 cup strained purée into a small bowl. Set the purée aside and save any additional for another use.

            3. Place the white chocolate in a nonreactive ovenproof container and melt it in the oven about 12 minutes. As soon as it is melted, remove it from the oven and stir it smooth. Set aside to cool. Increase the oven to 325°F.

            4. Stir the flour and salt together in a small bowl and set aside.

            5. Put the butter and sugar in the large bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Decrease the speed to low and add the eggs, vanilla, and almond extract, blending until the eggs are incorporated. You will see pieces of butter. Stop the mixer and scrape the sides of the bowl once during this time. Beat in the melted white chocolate. Mix in the flour mixture just until it is incorporated and the batter is smooth.

            6. Spread the batter evenly in the prepared pan. Drizzle the 1/4 cup raspberry purée over the top. Draw a thin metal spatula gently through the purée to swirl it with the white chocolate batter until the top is marbleized.

            7. Bake for about 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies in the pan on a wire rack about 1 hour. Dust with powdered sugar and cut into 12 to 16 pieces.

            Good Advice:
            Lightly sweetened raspberry purée adds more flavor to the brownies than unsweetened raspberry purée. Use sweetened frozen raspberries or add sugar to a purée made with fresh raspberries. Defrost frozen raspberries before purée ing them. To

            Wrap each brownie tightly in plastic wrap. Place in a metal or plastic freezer container and cover tightly. Or, put the wrapped brownies in a plastic freezer bag and seal. Label with the date and contents. Freeze up to 3 months.

            To Serve:
            Defrost the wrapped brownies at room temperature for about 3 hours. Refresh them with a light dusting of powdered sugar if necessary. Leftover brownies can be covered with plastic wrap and stored at room temperature up to 3 days. The brownies can be served with raspberry ice cream or sorbet and garnished with fresh raspberries.

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              Excerpted from 125 COOKIES TO BAKE, NIBBLE, AND SAVOR by Elinor Klivans Copyright© 1998 by Elinor Klivans. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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