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Ingredients

How to make it

  • 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.

Reviews & Comments 6

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    " It was excellent "
    victoriaregina ate it and said...
    Too delicious for words. Fantastic. 5 forks.And flagged!
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    " It was excellent "
    peetabear ate it and said...
    how can you go wrong with chocolate and raspberries?? thank you for sharing five forks
    Was this review helpful? Yes Flag
    " It was excellent "
    midgelet ate it and said...
    omg-yummers!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    wow another perfect brownie high5 thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    These sound sinfully good! High 5 for you and your Aunt Minnie!
    Was this review helpful? Yes Flag
    " It was excellent "
    gecko ate it and said...
    Awewome.
    Was this review helpful? Yes Flag

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