These brownies are just spectacular! I mean, just look at those gorgeous raspberries! Aren’t they just beautiful eye-catchers? And what about the gorgeous caramelized white chocolate chunks on top? These babies are bursting with flavor!
And they are really summery too! How can raspberries NOT remind you of summer?
I made these last Wednesday, right before I went to pick up my niece from school so I brought them with me to share with my sister and her family. They made the car smell beautifully of chocolate and raspberries and my niece immediately wanted to know what was hidden underneath the tea towel on the passenger seat.
So we raced home and enjoyed them on the patio with a big mug of tea!
These brownies are a real treat. And, like all brownies, they are a joy to whip up!
Just start by throwing some butter and chocolate into the bowl of a double boiler and allow it to melt into a glorious, swirling pool of deliciousness.
Next, whisk together some eggs, sugar and vanilla until bubbly and foamy.
Stir in the chocolate mixture and add some flour, baking powder and salt.
Then gently fold in a little bit of summer!
Now all there’s left to do before you can enjoy a soft, chewy, chocolatey brownie bursting with raspberry juice is pouring the batter into a buttered baking pan and baking the brownies for thirty minutes.
Oh, and by the way, the brownies taste even better the next day, cold out of the fridge! So make sure you save some for later or bake up another batch to stash in the fridge.
- 125g (or ½ cup + 1 tablespoon) unsalted butter
- 125g (or4 ounces) dark chocolate
- 3 large eggs
- 100g (or ½ cup) granulated sugar
- 1 teaspoon vanilla extract
- 100g (or ¾ cup + 2 teaspoons) all-purpose flour
- pinch of salt
- 1½ teaspoons baking powder
- 125g (or 1 cup) fresh raspberries
- 75g (or 2½ ounces) white chocolate chunks or chips
- Preheat the oven to 170°C/340°F (standard oven setting). Butter a 27x18 cm (or 10x7 inch) baking pan and line the bottom and the long sides of the pan with one big strip of baking parchment. Make sure to allow the excess parchment to overhang both sides of the pan, so you can later use it as handles to lift the finished product out of the pan.
- Combine the chocolate and butter in the bowl of a makeshift double boiler, stirring occasionally until melted. Take off the heat and set aside to cool a little.
- In the meantime, using a mixer with the whisk attachment, mix together the eggs, sugar and vanilla in a large bowl. Add the cooled chocolate mixture to the eggs and stir immediately until incorporated. Add the flour, salt and baking powder and stir until combined. Gently fold in half the raspberries and two-thirds of the chocolate.
- Pour the batter into the prepared pan and smooth the top with a rubber spatula. Scatter the rest of the chocolate and raspberries on top and bake for 20 to 30 minutes, depending on whether you want your brownies to be cakey or fudgy.
- Best served cold out of the fridge on the next day!