White Chocolate and Raspberry Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 9
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Best served cold out of the fridge on the next day!
Recipe by The Tough Cookie at https://thetoughcookie.com/2013/04/29/white-chocolate-and-raspberry-brownies/