Brownies with White Chocolate and Raspberries
Saturday is my favorite day of the weekend. You can sleep in and know that there is still one more sleep in till you have to face the music of being at work again. So what could possibly make my Saturday better? …. chocolate of course!
I tore this recipe out of a magazine a while ago and dug it out just recently. Since it had frozen raspberries and I had some left over from my raspberry mousse, I thought I would use the leftover raspberries and give this recipe a go. I also wanted to bake something to try out my new camera.
My aunty traditionally makes her brownies with walnuts and sometimes cranberries so I thought this one with white chocolate chunks and raspberries might be a nice change.
They taste very nice when they are warm and straight out of the oven. I think if you served them with a scoop of ice-cream it would be a nice dessert at a dinner party.
I’ll be keeping this recipe on file for future baking adventures.
Brownies with White Chocolate & Raspberries
185g dark chocolate, chopped
100g butter, cubed
2 eggs, lightly beaten
1 cup caster sugar
1 cup plain flour
150g white chocolate, chopped
2 cups frozen raspberries
1. Preheat the oven to 200C or 180C fan. Grease and line base and sides of a 20cm square pan with baking paper.
2. Place dark chocolate and butter in a large heatproof bowl. Place over a pan of simmering water and stir until chocolate melts and mixture is smooth. Remove from heat. Stir in eggs and sugar. Fold through flour, then white chocolate and frozen raspberries.
3. Pour into prepared pan. Bake for 45 minutes, until sides shrink slightly from pan. Remove from oven and set aside to cool in pan before cutting into squares. Place in an air tight container.
The best brownies have a chewy texture after cooking, and they all taste great cold.”