Article 30 September 2021

Recipe of the week: Raspberry and White Chocolate Brownies

Raspberry and White Chocolate Brownies

Serves 4

Dark Chocolate 200g
White Chocolate Chips 125g
Butter 170g
Caster Sugar 200g
Eggs 2
Plain Flour 125g
Vanilla Extract 5ml
Raspberries 140g

1. Preheat the Oven to 190*
2. Defrost the raspberries.
3. Oil a baking tray and line with baking paper
4. Put the dark chocolate to melt in a bowl set over a Bain-marie. Once melted remove from the pan and allow to cool a little.
5. Beat the butter and sugar in an electric mixer until light and fluffy.
6. Add vanilla and then the eggs one at a time, beating for about 1 minute after each egg.
7. Sieve and mix in the flour.
8. Mix in the melted chocolate.
9. Mix in the white chocolate chips and the raspberries.
10. Spoon into the baking tray and spread evenly.
11. Bake for 22 minutes until just firm to the touch
12. Remove from the oven and leave to cool for a minimum of one hour before cutting.

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