Name: Raspberry and white chocolate brownies
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 150 gram butter, chopped; 200 gram dark eating chocolate, chopped; 1 cup (220g) caster sugar; 2 teaspoon vanilla extract; 3 eggs, beaten lightly; 1/2 cup (75g) plain flour; 1/2 cup (75g) self-raising flour; 100 gram white eating chocolate, chopped; 150 gram frozen raspberries

Raspberry and white chocolate brownies

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.

Ingredients

150 gram butter, chopped

200 gram dark eating chocolate, chopped

1 cup (220g) caster sugar

2 teaspoon vanilla extract

3 eggs, beaten lightly

1/2 cup (75g) plain flour

1/2 cup (75g) self-raising flour

100 gram white eating chocolate, chopped

150 gram frozen raspberries

Method

1.Preheat the oven to moderate, 180°C (160°C fan-forced). Grease a deep 19cm-square cake pan, line base and two opposite sides with baking paper.

2.Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.

3.Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate and raspberries.

4.Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm. Cool in pan.

5.Turn out; cut into squares.

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Ingredients

Method

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