White Chocolate and Raspberry Brownies
These White Chocolate and Raspberry Brownies make a great change from a classic chocolate brownie. The base is formed of white chocolate, and we don't use cocoa powder. This creates a fudgy texture, like a brownie, but slightly lighter due to only using white chocolate.
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Servings: 9
Ingredients
- 125 g White Chocolate Melted
- 75 g Light Brown Sugar
- 125 g Granulated Sugar
- 170 g Melted Butter
- 2 Medium Eggs
- 2 tsp Vanilla Extract
- 2 tbsp Honey or other sticky, sweet syrup
- 110 g Plain Flour
- 150 g Milk Chocolate Chopped
- 100 g Fresh Raspberries (Frozen work too)
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8″ Square Pan with greaseproof paper.
- In a small bowl, break up the white chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
- In a large mixing bowl, whisk together the melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. Add the vanilla and honey and mix again.
- Now, add the melted chocolate slowly (check it first, to make sure it isn’t so hot that it will cook the eggs) and combine once again.
- Add the flour and fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped milk chocolate and raspberries.
- Pour the batter into the lined pan. Bake for approx 30-35 minutes – until the mixture is no longer 'wobbling' and looks golden.
- Let cool on a wire rack before slicing and serving!