Sinful Raspberry Sour Cream Brownies Recipe

How to make it

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