Indulgent White Chocolate Raspberry Brownies Recipes

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.

INDULGENT WHITE CHOCOLATE RASPBERRY BROWNIES

Steps:

• Grease & line the tin with baking paper and preheat your oven to 180°C/Fan 170°C/356°F.
• Put the butter and dark chocolate into a bowl and heat in 10 second intervals in the microwave. Stir well after each time until melted.
• One at a time, beat in the eggs until blended.
• Stir in the sugar until it's not grainy on the bottom of the bowl anymore then stir in the vanilla and salt.
• Sift in the flour and cocoa powder and fold until just blended in. (Don't overmix.)
• Stir the white chocolate chunks/chips through the batter.
• Pour half the mixture into the prepared tin and dot the raspberries over the top. Gently press them in a little.
• Pour over the remaining batter and smooth out to cover up all the raspberries.
• Bake for 30-35 minutes until crispy on top but soft in the middle.
• Allow to cool completely in the tin before transferring to the fridge to chill.
• Once chilled, remove from the tin and slice into 16 bars.