White Chocolate and Raspberry Brownies
Rich, fudgy and irresistibly moreish – these White Chocolate Raspberry Brownies are an elite treat! You only need a handful of ingredients and can whip them up in no time. They're perfect for an afternoon treat with a hot cuppa or serve warm topped with ice cream for a decadent dessert.
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Ingredients
- 150 g Unsalted butter chopped into chunks
- 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate
- 2 large Eggs at room temperature
- 220 g White caster sugar
- 175 g Self-raising flour
- 150 g Fresh raspberries
- 150 g White chocolate chopped into small chunks
Instructions
- Preheat the oven to 180°C (fan) and line an 8inch square baking tin with greaseproof paper. Set aside for now.
- Melt the butter and dark chocolate in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside to cool down.
- In a separate bowl, whisk the eggs and sugar for 1-2 minutes until pale in colour, thick and frothy.
- Pour the melted chocolate and butter mixture into the whisked eggs. Then tip in the flour and gently fold everything together to make a thick brownie mixture. Fold in the white chocolate chunks.
- Spoon half of the brownie mixture into the baking tin and spread to the edges. Scatter two-thirds of the raspberries on top, followed by the rest of the brownie mixture spreading it out to conceal the raspberries. Now scatter the remaining raspberries on top, gently pushing them into the mixture.
- Bake for 30-35 minutes. The brownies should be set on top, with small cracks showing around the edge and only the middle should have a slight wobble.
- Leave to cool at room temperature for at least 4 hours or overnight for best results. You can speed this up by popping the brownies in the fridge for 1-2 hours instead.
Notes
Store your brownies in an airtight container at room temperature for 1 day. Or they will keep fresh in the fridge for up to 3 days.