Brownies With White Chocolate Chips And Raspberries Recipes

WHITE CHOCOLATE BROWNIES WITH RASPBERRIES

Steps:

• Butter a 13"x9" baking pan. Line the pan with either parchment paper or foil see how to line the pan here. Preheat the oven to 350°F.
• Whisk together the flour, salt, baking powder in a small bowl, set aside. Put the white chocolate and butter into a microwave safe bowl. Microwave for 30 second intervals, stirring between each interval, until the white chocolate is melted.
• Stir the sugar into the melted chocolate, then stir in the eggs and vanilla. Add the flour and stir until it is completely incorporated. Fold in the white chocolate chips. Pour the batter into the prepared pan and smooth to an even layer. Dot the frozen raspberries all over the surface of the brownies. Gently push the raspberries into the batter.
• Bake until the brownies are golden brown and a toothpick inserted in the center has moist crumbs but not raw batter. About 50-55 minutes.
• Cool completely before icing.
• Heat the heavy cream in the microwave until scalding hot. Pour the cream over the chopped white chocolate. Do not stir!
• While the ganache is melting, defrost the 1/2 cup frozen raspberries in the microwave just until softened. Place a sieve over the ganache. Place the defrosted raspberries into the sieve. Press the raspberries with a silicone spatula so they release their juice into the ganache, leaving the seeds in the sieve. Gently stir the ganache until completely combined.
• If there are still bits of unmelted white chocolate, remove 1/2 cup of ganache and heat it in the microwave for 30 seconds. Add the warmed ganache back to the bowl and stir until all the white chocolate is melted. Set the ganache aside at room temperature until the brownies are cooled and ready to frost.
• Use the parchment paper or foil lining to lift the brownies out of the pan onto a cutting board. Peel off the paper.
• Whip the cooled ganache until it is light and airy but still soft enough to spread. Immediately spread the ganache onto the brownies and allow to set completely before cutting (see note)
• Use a long serrated knife to cut into 32 squares (for clean edges wipe the knife with a damp cloth between cuts)

CHOCOLATE-COVERED RASPBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease parchment.
• Make the brownies: Melt butter in a small saucepan over medium-low heat; once melted, stir in the chocolate chips. Stir until the chocolate is completely melted and mixture is smooth; set aside and allow the mixture to cool to room temperature.
• Whisk flour, cocoa powder, salt, and baking powder together in a medium mixing bowl; set aside.
• Combine sugar and eggs in a large mixing bowl; beat with an electric mixer at medium speed until pale and fluffy. Mix in vanilla. Mix in the cooled, melted chocolate, adding it to the bowl in a slow, steady stream. Mix in the dry ingredients in increments, at low speed, until just combined. Finish incorporating the batter by hand with a rubber spatula if necessary. Scrape the batter into prepared pan.
• Bake in the preheated oven until brownies begin to pull away from the sides of pan and a toothpick inserted into the center of the brownies tests clean, 30 to 35 minutes. Place the pan on a wire rack and allow brownies to cool completely, 30 to 40 minutes.
• To prepare the topping, spread the raspberry jam evenly over the brownies in the pan, spreading right to the edge. Arrange the whole raspberries in a single layer over the jam.
• Place the chocolate chips in a medium, heat-proof mixing bowl. Warm heavy cream and butter in a small saucepan over medium heat, stirring occasionally. When the butter melts and the cream begins steaming and bubbling at the edges, pour the hot cream mixture over the chocolate. Let stand for 3 to 5 minutes to allow chocolate to melt; add salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until chocolate is set, about 30 minutes.
• Carefully pull the brownies from the pan using parchment paper overhang; place on a cutting board and carefully peel the parchment paper from the sides. Slice into 9 squares and serve.

WHITE CHOCOLATE AND RASPBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees and line an 8 x 8 pan with parchment paper leaving an overhang on 2 sides or spray the pan with cooking spray.
• Combine butter and chocolate in a small saucepan over low heat until melted, stirring often. Remove from heat and let cool for 5 minutes.
• Pour the butter and chocolate mixture into a medium bowl and add sugar. Stir to combine.
• Add the eggs and stir until combined.
• Add the cocoa powder, flour and salt and stir until there are just barely streaks of flour remaining.
• Add the white chocolate chips and raspberries and carefully stir into the brownie batter.
• Pour the batter into the prepared pan, smoothing the top and bake for 25-30 minutes until set in the middle and done on the sides and a toothpick inserted contains moist crumbs.
• Transfer to a wire rack to cool completely in the pan. Sprinkle the brownies with the crushed freeze-dried raspberries if desired.
• Once cooled remove the brownies from the pan (if you used parchment paper) and slice into bars.

CHOCOLATE BROWNIE WITH RASPBERRIES AND WHITE CHOCOLATE CHIPS

Steps:

• Preheat the oven to 200C 400F conventional setting.
• Line your tin with parchment paper. A big square placed over the top is enough, if you then cut into each corner to make a neat pleat. It's also a good idea to dot a tiny bit of oil on the base and sides to help the paper stick down.
• Beat the eggs and sugar in another mixing bowl (a big one is needed here) for 4-5 minutes until pale, fluffy and quadrupled in size- I mean big bouffon hairstyle for this one!
• Add the grated butternut squash and the flour, ground almond powder, cocoa powder, salt and baking powder. Beat until well incorporated.
• Pour half of this mixture into the prepared tin.
• Scatter over the raspberries as well as the chocolate chips.
• Cover this with the remaining brownie mixture. Place into the top of a hot oven for 20 minutes until just cooked.
• Cool in the tin for 20 minutes and sieve over a little cocoa sugar before cutting up and serving.
• Don't be alarmed that the brownie is quite undercooked when it comes out of the oven. The 20 minutes' cooling down time is just enough to set the cake to that perfect squidgy brownie-ness...
• By all means, swap the white chocolate for milk or dark if you would prefer. This will by no means tamper with the method for this recipe.
• Raspberries not in season! You can replace the fresh berries with 1/ 2 cup sugar-free raspberry jam, simply dollop the jam as you would spread the berries between the two layers.

RASPBERRY WHITE CHOCOLATE CHIP BROWNIES RECIPE

Steps:

• Preheat oven to 350 degrees. Combine flour, baking powder and salt in a small bowl.
• Melt butter in a large saucepan.
• Remove from heat. Whisk in cocoa. Mix in sugar, eggs and vanilla.
• Add dry ingredients and mix until combined. Fold in white chocolate chips.
• Spread half of the batter in a greased 9x13 inch baking pan.
• Spread raspberry pie filling over the top. Spread the second half of the batter over the top. The batter will be sticky, so it may be easiest to spray hands with nonstick cook spray and flatten out pieces of batter than lay them on top, trying to cover as much of the raspberry filling as possible.
• Bake for 30-35 minutes or until an inserted toothpick comes out clean.

RASPBERRY AND WHITE CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly.
• Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly.
• Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan.
• Cut into 16 squares. Transfer to platter and serve.