Flo’s White Chocolate Raspberry Brownie Petits Fours

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Servings: 9 servings Difficulty: Advanced
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Rich, fudgy chocolate brownies studded with fresh raspberries and topped with a silky white chocolate ganache.
Flo's White Chocolate Raspberry Brownie Petits Fours recipe image
Flo's White Chocolate Raspberry Brownie Petits Fours recipe image
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Flo’s White Chocolate Raspberry Brownie Petits Fours

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 9 servings Calories: 701.5

Description

These indulgent petits fours combine the deep, intense flavor of dark chocolate brownies with the bright acidity of fresh raspberries. The base is dense and fudgy, providing a perfect contrast to the smooth, creamy white chocolate topping. Fresh berries folded into the batter burst with juice during baking, adding pockets of fruity sweetness. Finished with a delicate white chocolate glaze, these bite-sized desserts are elegant enough for holiday parties or afternoon tea, yet simple enough for a weekend baking project. They offer a sophisticated twist on classic brownies, balancing rich cocoa notes with refreshing fruit.

Ingredients

Directions

  1. Place an oven rack in the lower third of the oven and preheat to 325°F (163°C).
  2. Line an 8-inch square baking pan with a double thickness of aluminum foil, extending the foil 2 inches beyond two opposite ends to create handles. Fold the overhang down. Butter the bottom of the foil-lined pan.
  3. Sift the flour, baking soda, and salt together onto a sheet of wax paper or into a small bowl.
  4. In a medium saucepan over low heat, melt the 3 ounces of unsalted butter.
  5. Remove the saucepan from heat, add the chopped unsweetened chocolate, and let stand for 1 minute. Whisk until smooth and fully melted.
  6. Pour the chocolate mixture into a large bowl and let stand for 5 minutes until tepid.
  7. Whisk in the granulated sugar, brown sugar, and corn syrup until combined.
  8. Whisk in the eggs one at a time, followed by the vanilla extract.
  9. Add the sifted flour mixture to the wet ingredients and stir with a wooden spoon just until blended. Do not overmix.
  10. Using a rubber spatula, gently fold in the 1/2 cup of fresh raspberries.
  11. Spread the batter evenly into the prepared pan.
  12. Bake for 25 to 30 minutes, or until a toothpick inserted 1 inch from the edge comes out with moist crumbs attached but no wet batter.
  13. Let the brownies cool completely in the pan on a wire rack.
  14. For the topping, melt the 2 ounces of butter in a small saucepan over low heat. Remove from heat and add the chopped white chocolate. Stir until smooth and glossy.
  15. Spread the white chocolate mixture evenly over the cooled brownies.
  16. Gently press the remaining 1/2 cup of fresh raspberries into the white chocolate topping.
  17. Refrigerate until the topping is set, then lift the brownies out of the pan using the foil handles. Cut into 16 squares.

Nutrition Facts

Servings 9 servings

Amount Per Serving
Calories 701.5kcal
% Daily Value *
Total Fat 61.2g95%
Saturated Fat 38.3g192%
Cholesterol 161.2mg54%
Sodium 611.8mg26%
Total Carbohydrate 34.3g12%
Dietary Fiber 1.2g5%
Sugars 0.2g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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