Preparation / Directions:
Preheat the oven to 300 degrees F.
Place the raspberries in the bowl of a food processor fitted with a metal
blade. Pulse until liquefied, about 1 min. 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 puree).
Discard the seeds. Set the puree aside until needed.
In a sifter combine the flour, baking powder, and salt. Sift onto a large
piece of wax paper and set aside till needed.
Heat 1 inch of water in the bottom half oa double boiler over med. heat.
Place the white chocolate and 3 ounces of butter in the top half. Use a
rubber spatula to stir the chocolate and butter until completely melted and
smooth, about 5 min. Transfer the melted white chocolate and butter to an
empty 5 qt bowl and set aside till needed.
Again heat 1 inch of water in double boiler bottom ( as above) place the
semisweet chocolate and the remaining 8 ozs of butter in the top half of the
double boiler. Use a rubber spatula to stir the chocolate and butter until
completely melted and smooth, about 7 min. Transfer the melted semisweet
chocolate and butter to an empty 5 qt bowl and set aside until needed.
Place the eggs, sugar and vanilla extract in the bowl of an electric mixer
fitted with a ballon whip. Whisk on high for 2 min. until soft. Use a rubber
spatula to scrape down the sides of the bowl, then whisk on high for 4 min
until slightly thickented and lemon colored. operate the mixer on low whle
gradually adding the sifted dry ingredients until incoporated, about 30
seconds. Remove the bowl from the mixer and add the sour cream. Use a rubber
spatula to mix the ingredients until thoroughly combined.
Portion 2 cups of batter into the bowl containing the pureerd raspberries
and stir until smooth. Portion 1 cup of the batter into the bowl containing
the melted white chocolate mixture and stir until smooth. Portion the
remaining 2 cups of batter int o the bowl containing the melted semisweet
chocolate mixture and stir until smooth. Pour the dark chocolate batter into
9x13x2 inch nonstick baking pan and spread evenly over the bottom. PJour the
white chocolate batter onto the top of the dark chocolate batter in swirls.
Pour the raspberry batter over the other two batters in the same manner. Use
the blade of a paring knife to swirl the batter together in a fanciful
pattern.. Bake on center rack of the preheated oven until a toothpick
inserted in the center comes out clean. about 1 hour 10 min.
Remove the brownies from the 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. For a clean cut, heat the blade of the knife under hot running
water and w ipe the blade dry before making each cut.
Refrigerate the brownies for 2 -3 hours before serving.
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