Paisley Brownies
By: Sarah Donnell
Published: Friday, December 10, 2010 - 1:02am

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 ¼" pieces
12 ounces unsalted butter cut 1-oz pieces
10 ounces semisweet chocolate chopped ¼" pieces
5 larges eggs
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
1/2 cup sour cream

Preparation

1 Preheat the oven to 300 degrees. 2 Place the 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 1/4 cup puree). Discard the seeds. Set the puree aside until needed. 3 In a sifter, combine the flour, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed. 4 Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the white chocolate and 4 ounces of butter in the top half. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 5 minutes. Transfer the melted white chocolate and butter to an empty 5-quart bowl and set aside until needed. 5 Again heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate and the remaining 8 ounces 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 minutes. Transfer the melted semisweet chocolate and butter to an empty 5-quart bowl and set aside until needed. 6 Place the eggs, sugar, and vanilla extract in the bowl of an electric mixer fitted with a balloon whip. Whisk on high for 2 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl, then whisk on high for 4 minutes until slightly thickened and lemon-colored. Operate the mixer on low while gradually adding the sifted dry ingredients until incorporated, 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. 7 Portion 2 cups of the batter into the bowl containing the pureed 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 into the bowl containing the melted semisweet chocolate mixture and stir until smooth. Pour the dark chocolate batter into a 9- by 13- by 2-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 other two batters in the same manner. Use the blade of a paring knife  8 Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Remove the brownies from the oven and allow to cool in the pan at room temperature for 1 hour. 9 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 wipe the blade dry before making each cut. Refrigerate the brownies for 2 to 3 hours before serving.

About


Comments: The swirling of the batters should create an attractive and colorful paisley look. If you over-swirl, the brownies will have a less-defined look but will still be quite delicious.
Paisley Brownies will keep for several days if stored in a tightly sealed plastic container in the refrigerator. Serve the brownies directly from the refrigerator.