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White Chocolate 'Brownies' With Raspberries

sweet.chef's picture
Ingredients
  White chocolate 170 Gram (6 ounce)
  Butter 315 Gram (unsalted, creamed, 11 ounce)
  Eggs 5
  Caster sugar 400 Gram (14 ounce)
  Plain flour 225 Gram (8 ounce)
  Almonds 175 Gram, chopped (unblanched, 6 ounce)
  Raspberries 100 Gram (3 1/2 ounce)
  Icing sugar 2 Tablespoon
Directions

Preheat the oven to 180°C (350°F) gas mark 4.
Melt the chocolate in a microwave, following the maker's instructions, or in a bowl set over a pan of barely simmering water (the bowl must not touch the water).
Add the butter and mix well to obtain a smooth texture.
Incorporate the eggs and caster sugar, then the flour and chopped almonds.
Mix well to obtain an evenly textured mixture.
Butter the sides of a rectangular baking tin - 36 cm/ 14 1/4 inches long by 26 cm / 10 1/2 inches wide and 2.5 cm/1 inch deep - and line the base with nonstick baking parchment.
Pour in the cake mixture and sprinkle with raspberries.
Bake in the preheated oven for 20-22 minutes and then leave to cool in the tin.
Cut into portions and decorate with a light dusting of icing sugar.
You can vary the shape of the 'brownies' by using differently shaped bun tins.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
12

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