White Chocolate 'Brownies' with Raspberries
|White chocolate||170 Gram (6 ounce)|
|Butter||315 Gram (unsalted, creamed, 11 ounce)|
|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|
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.