Paisley Brownies

Preheat oven to 300F, grease 9x13 pan (I line it with aluminum foil and then put baking paper on the bottom).

Pulse in food processor to liquefy

10 oz frozen raspberries, thawed

Push thru strainer, into a large bowl, discard seeds.

 

Sift, set aside

1½ cup sifted flour

1 teaspoon powder

1 teaspoon salt

 

Melt in a large bowl

6 oz white chocolate

4 oz butter

 

Melt in another large bowl

10 oz chocolate

8 oz butter

 

In yet another bowl (last one, I promise), beat at high for 2 minutes, scrape the bowl, beat at high for another 4 minutes

5 eggs

1¼ cup sugar

1 teaspoon vanilla extract

Gradually add flour mixture on low

Stir in

½ cup sour cream

 

Add 2 cups of batter to raspberries, 1 cup to white chocolate, 2 cups to dark chocolate (that's what the recipe says, but if you just add equal amounts to each bowl, it works).

Pour dark batter into pan, swirl white and red batters.

 

Bake for 70 minutes (sometimes it burns on the bottom, if this happens to you, try baking for less time next time)

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