Decadent Brownies with Raspberries and White Chocolate
If you're a brownie lover, you're in for a treat! These Brownies with Raspberries and White Chocolate are rich, fudgy, and bursting with delightful flavours. The combination of tart raspberries and creamy white chocolate creates a dessert that is both indulgent and refreshing. Perfect for sharing (or not!), this recipe is straightforward and satisfying. If your not so keen on the raspberries you can leave them out, cook for less time see details below.
Ingredients
- 200 g milk chocolate (I recommend using high-quality chocolate for the best flavor)
- 200 g real butter
- 3 eggs
- 200 g caster sugar
- 1 tsp vanilla extract
- 115 g plain flour
- 30 g cocoa powder
Add-ins
- 100 g white chocolate chips
- 100 g raspberries (fresh or frozen)
Instructions
- Preheat and Prepare. Preheat your oven to 180ºC (350ºF) with the fan on. Line a 9-inch baking tray with parchment paper, allowing some overhang for easy removal later.
- Melt Chocolate and Butter. In a microwave-safe bowl or a saucepan over low heat, melt the milk chocolate and butter together. If using the microwave, do it in 30-second intervals, stirring in between, until completely melted and smooth. Set aside to cool slightly.
- Whisk Eggs and Sugar. In a large mixing bowl, whisk together the eggs and caster sugar using a hand whisk or an electric mixer. Whisk until the mixture turns a pale yellow and slightly thickens. This should take about 2-3 minutes. Add the vanilla extract and mix until combined.
- Combine Dry Ingredients. Sift the plain flour and cocoa powder into the egg mixture. Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Be careful not to overmix; just stir until no streaks of flour remain.
- Add White Chocolate. Fold in the white chocolate chips until evenly distributed throughout the batter.
- Layer the Batter. Pour half of the brownie mixture into the prepared baking tray. Use a spatula to spread it into the corners evenly. Scatter the raspberries over the top, then pour the remaining brownie batter over the raspberries, smoothing the top with the back of a spoon.
- Bake. Bake in the preheated oven for 30-40 minutes. The baking time may vary depending on your oven and the size of your baking tin. Since the raspberries add moisture, check for doneness by inserting a knife or cocktail stick into the center; it should come out slightly gooey but set. Remember, it will firm up as it cools.Note: If you decide to bake the basic brownie recipe without the raspberries and white chocolate, bake for about 25 minutes.
- Cool and Serve. Once baked, remove the brownies from the oven and let them cool in the tray for about 10 minutes. Then lift them out using the parchment overhang and let them cool completely on a wire rack. Once cool, cut into squares or rectangles.
Tried this recipe?Let us know how it was!