I cannot take sole credit for this recipe, a friend first put me on the track and I have now attempted to recreate her sinfully delicious raspberry and white chocolate brownies. The fresh raspberries add a lighter touch and an unexpected taste to the brownies. I think you can’t really have enough white chocolate in these brownies so I added more, but I think still there weren't enough.
This recipe is super easy and a great way to become a bit more inventive with a traditional recipe. Try experimenting with flavours like, orange, mint, salt, nuts or banana.
- 275g chocolate (mixture of mild and plain chocolate depending on preference, majority plain chocolate)
- 275g unsalted butter
- 175g plain flour
- 1 tsp baking powder
- 325g caster sugar
- 1 tsp vanilla essence
- 4 large eggs
- 85g milk chocolate, cut into large chunks
- 120g white chocolate, cut into large chunks
- Preheat the oven to 180C. Line a 30 x 20 x 3.5cm with greaseproof paper or foil.
- Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
- Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the lightly whisked eggs and vanilla essence. Fold in the flour, and chocolate chunks.
- Pour the chocolate mixture into the prepared cake tin. Distribute the raspberries evenly over the top and push them into the mixture. Place in the oven and bake for around 20 minutes. When cooked, the top should be firm but the inside should be gooey but not too undercooked. Inserting a knife should not come out completely clean. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.
Enjoy!!! (There’s even fruit in there so it’s sort of one of you five a day…)