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White Chocolate Raspberry Brownies

Brownie Ingredients:

12-oz. Semi-sweet Chocolate
1/2 cup Butter or Margarine
4 large Eggs, lightly beaten
1 Tbs. Granulated Sugar
2 Tbs. All-purpose Flour
1/4 cup Almonds, chopped and toasted
4 tsp. Amaretto Liqueur

White Chocolate Sauce Ingredients:

6 oz. White Chocolate
1 cup Whipping Cream, divided
3 Egg Yolks
2 Tbs. Granulated Sugar
2 Tbs. Amaretto Liqueur
1 tsp. Vanilla Extract

Raspberry Sauce Ingredients:

1 cup fresh Raspberries
1/2 cup fresh Orange Juice
2 Tbs. fresh Lime Juice or Amaretto Liqueur
1/3 cup sifted Confectioner's Sugar
Pre-heat the oven to 375-F degrees and lightly coat two 8-inch round baking pans with non-stick cooking spray and a light dusting of flour.

In a medium saucepan, melt the semi-sweet chocolate and the butter together over medium-low heat until consistent in texture. Set aside to cool for at least 15 minutes.

In a small saucepan, blend together the eggs and sugar, then heat just long enough to warm through. Remove the mixture from the heat and transfer to a large mixing bowl. Using a handheld mixer, beat the mixture at high speed until the volume has quadrupled (usually about 5 minutes). Fold in the flour, and add the almonds and Amaretto (almond liqueur).

Stir about one-quarter cup of the egg mixture into the chocolate-and-butter mixture to lighten. Fold this chocolate concoction into the remaining egg mixture, and pour the resultant batter into the prepared cake pans, distributing it evenly.

Bake the brownies for about 18 to 20 minutes, or until a toothpick inserted into the center of the cakes is cleanly removed.

Cool the brownies in their pans on a wire rack for about 10 minutes, then remove from the pans.

While the brownies are cooling, prepare the sauces:

Begin the White Chocolate Sauce by melting the white chocolate in a saucepan over very low heat; allow it to cool slightly.

In a separate small saucepan, blend one-third cup of the whipping cream with the egg yolks and sugar. Cook this mixture over low heat, stirring occasionally, until it will coat a metal spoon.

Remove the sauce from the heat source and stir in the Amaretto and vanilla extract. Gradually stir in the melted white chocolate.

In a separate mixing bowl, beat the remaining two- thirds cup of whipping cream until soft peaks form. Fold the whipped cream into the white chocolate mixture to finish the White Chocolate Sauce. Cover and refrigerate.

To prepare the Raspberry Sauce, simply combine the raspberries, orange juice, lime juice or Amaretto, and confectioner's sugar in a blender and puree at high speed for one minute. Refrigerate the Raspberry Sauce to store.

To serve, crumble the brownies into bite-size pieces and present in individual dessert dishes filled three- quarters full. Top the brownies with the white chocolate sauce, then with a dribbling of the raspberry sauce. If desired, garnish with additional whole fresh raspberries.