Raspberry and white chocolate brownies

Name: Raspberry and white chocolate brownie
Cook time: 45 min
Total time: 45 min
Yield: Serves 10
Cuisine: Modern Australian
Ingredients: 150 gram butter, chopped; 200 gram dark eating chocolate, chopped; 1 cup (220g) caster sugar; 2 teaspoon vanilla extract; 3 eggs, beaten lightly; 1/2 cup (75g) plain flour; 1/2 cup (75g) self-raising flour; 100 gram white eating chocolate, chopped; 150 gram frozen raspberries

This raspberry and white chocolate brownies recipe is an absolute winner - a deliciously gooey brownie packed with surprising bursts of sweet raspberry and creamy white chocolate. This brownie recipe is simply heaven.

Dec 03, 2018 10:00pm

45 mins cooking
Serves 10

Raspberry and white chocolate brownie

Ingredients

150 gram butter, chopped
200 gram dark eating chocolate, chopped
1 cup (220g) caster sugar
2 teaspoon vanilla extract
3 eggs, beaten lightly
1/2 cup (75g) plain flour
1/2 cup (75g) self-raising flour
100 gram white eating chocolate, chopped
150 gram frozen raspberries

Method

1
Preheat the oven to moderate, 180°C (160°C fan-forced). Grease a deep 19cm-square cake pan, line base and two opposite sides with baking paper.
2
Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.
3
Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate and raspberries.
4
Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm. Cool in pan.
5
Turn out; cut into squares.