Sinful Raspberry Sour Cream Brownies

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 12

SINFUL RASPBERRY SOUR CREAM BROWNIES This recipe came from my Aunt Minnie who is a fabulous cook. She is 89 years old and still makes these for her friends and neighbors on a regular basis.

Ingredients:

10 ounces frozen whole red raspberries in light syrup thawed

1-1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon salt

6 ounces white chocolate chopped into small pieces

12 ounces unsalted butter at room temperature cubed

10 ounces semisweet chocolate chopped into small pieces

5 large eggs at room temperature

1-1/4 cup granulated sugar

1 teaspoon pure vanilla extract

1/2 cup sour cream at room temperature

Directions:

1. Preheat oven to 300 then place raspberries in bowl of food processor fitted with metal blade.
2. Pulse until liquefied then strain through fine strainer into 5 quart bowl using rubber spatula.
3. Discard seeds then set aside until needed.
4. In a sifter combine flour, baking powder and salt.
5. Sift onto a large piece of wax paper and set aside until needed.
6. Heat 1” water in bottom half of double boiler over medium heat.
7. Place white chocolate and 4 ounces of butter in the top half.
8. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth.
9. Transfer melted white chocolate and butter to empty 5 quart bowl and set aside until needed.
10. Heat 1” water in bottom half of double boiler over medium heat.
11. Place semisweet chocolate and remaining butter in top half of double boiler.
12. Use a rubber spatula to stir chocolate and butter until completely melted and smooth.
13. Transfer melted semisweet chocolate and butter to an empty 5 quart bowl and set aside.
14. Place eggs, sugar and vanilla extract in bowl of electric mixer fitted with a balloon whip.
15. Whisk on high for 2 minutes until soft.
16. Use spatula to scrape down sides of bowl then whisk on high 4 minutes until slightly thickened.
17. Operate mixer on low while gradually adding sifted dry ingredients until incorporated.
18. Remove bowl from mixer and add the sour cream then use spatula to mix ingredients well.
19. Portion 2 cups of the batter into bowl containing puréed raspberries and stir until smooth.
20. Portion 1 cup of the batter into bowl containing melted white chocolate and stir until smooth.
21. Portion remaining 2 cups batter into bowl containing melted semisweet chocolate and stir well.
22. Pour dark chocolate batter into rectangular nonstick baking pan and spread evenly over bottom.
23. Pour white chocolate batter onto top of dark chocolate batter in swirls.
24. Pour raspberry batter over the other two batters in the same manner.
25. Use blade of a paring knife to swirl batters together in a fanciful pattern.
26. Bake on center rack of preheated oven until toothpick inserted in center comes out clean.
27. Remove brownies from oven and allow to cool in pan at room temperature for 1 hour.
28. Use a serrated knife with rounded tip to cut the brownies into squares.
29. Refrigerate brownies 3 hours before serving.

By RecipeOfHealth.com