Women's Weekly Food
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.
- 5 oz butter, chopped
- 7 oz dark eating chocolate, chopped
- 1 c caster sugar
- 1 tsp vanilla extract
- 3 eggs, beaten lightly
- 1/2 c plain flour
- 1/2 c self-rising flour
- 3 oz white eating chocolate, chopped
- 5 oz frozen rasberries
Preheat the oven to moderate, 350 degrees Fahrenheit. Grease a deep 8-inch square cake pan, line base and two opposite sides with baking paper.
Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.
Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate, and raspberries.
Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm. Cool in pan.
Turn out; cut into squares.