White Chocolate & Raspberry Brownies
These are my go-to brownie recipe. I’ve been making them for years. I have adapted the original recipe in Rachel Allens “food for living” book. The combination of the tart berries with the sweet white chocolate is just a match made in heaven. I made these for Valentines day and used a heart shaped cutter, but obviously these can just be cut into regular squares also. Allow to cool completely before slicing (but while the white chocolate is not fully hard). I hope you enjoy!
Ingredients
Serves 12 | 420 calories per serving
150g butter
200g 70% chocolate
225g caster sugar
3 eggs (beaten)
150g self raising flour
150g chopped white chocolate
100g fresh raspberries
50g white chocolate (melted, for drizzling on top)
Method
Preheat the oven to 180 Celcius and line an 8 inch dish with greaseproof paper.
Melt butter & dark chocolate in a medium sized pot over a larger pot of boiling water 1/4 full (bain marie).
Once melted add in the sugar and stir until smooth.
Take off the heat and gradually add in the beaten egg. If you keep the heat on the eggs will scramble, so it’s very important to take it off the heat.
Once combined, fold in your flour and then carefully fold in the white chocolate chunks & raspberries. You need to work quickly or the chocolate will start to melt.
Pour into your dish and bake for 35-45minutes.
Once out of the oven, melt the remaining few squares of white chocolate and drizzle over the top.
