My discovery of this yummy recipe is all thanks to writer and Daddy Blogger Tim over at Bringing Up Charlie. I made these Raspberry and White Chocolate Brownies for our last Business Drop-In and, unusually, politeness/January diets went out the window and everyone came back for seconds.
Some people might find white chocolate a little sweet and sickly but teamed with the raspberries these cakes are moist and delicious whilst maintaining a hint of virtue in the tartness of the fresh fruit.
Ingredients
250g white chocolate
75g butter
125g caster sugar
2 large eggs
5ml vanilla essence
150g plain flour
2.5ml salt
150g raspberries (fresh or frozen)
- Preheat oven to 180C and grease/line a 20cm cake tin.
- Break the chocolate and put 175g in a bowl and melt
- Whisk the butter and sugar together, add the eggs and vanilla essence then stir in the chocolate.
- Sift the flour and salt over the mixture and fold in.
- Gently add remaining chocolate and raspberries and spoon into the tin.
- Cook for 30-35 mins and allow to cool before cutting into squares.
There weren’t very many leftovers to bring home last time I made them so I will be making some more very soon!
Oh these do look good – thank you. I have the white chocolate in my cupboard but need to go buy raspberries!
These are really quick and easy to make, my 3yr old daughter loved them
Really loved these fab brownies. Made them for all the fam and they went down a storm! Had to wave goodbye to the diet though , not that it would have lasted for long anyway!
Really loved these fab brownies. Made them for all the fam and they went down a storm! Had to wave goodbye to the diet though , not that it would have lasted for long anyway! Gonna start piling on the pounds *sigh* , that’s life just gotta roll with it !