Cooking with B. Smith and Friends DVD - Desserts

B. Smith: We're here in our Washington, D.C. restaurant, and Marcel is going to show us how to do his paisley brownies.

Marcel: In this case, here, we want to use frozen red raspberries. We got a 10-ounce package that's thawed out. We had a cup-and-a-half of flower, and then a teaspoon of baking powder, and a teaspoon of salt. We have 12 ounces of semi-sweet chocolate with four ounces of butter. And then we have six ounces of white chocolate with a couple of ounces of butter, and melted together on a double boiler. When you do purchase white chocolate, make sure you're looking at the ingredient labeling, and you need to have cocoa butter in the white chocolate. If it doesn't have cocoa butter, forget about it.

Then this goes in the pan. Next, actually, the white chocolate. And we can swirl that around.

B. Smith: It begins to have its own swirl if you do it that way.

Marcel: Swirl it around, like that. And try to pick up some of the batter from the bottom. And you can see how nicely variegated it's getting there. Now, that looks pretty good.

B. Smith: That's great. Not too much, though.

Marcel: Yeah, you get the paisley effect. And you can see the nice variegation that we get there, on the brownie.