These brownies (or blondies really!) are as delicious as they are pretty. Sweet and tart raspberries meet the divine goodness of white chocolate in every bite of this dessert. This is an all season favorite and is a touch more formal than the regular brownies. Perfect for any afternoon tea!
Ingredients (Raspberry White Chocolate Brownies)
- 8 oz. white chocolate chips
- ½ cup sugar
- 6 tbsp butter
- 2 large eggs (beaten)
- tsp. pure vanilla extract
- 1 ¼ cups all-purpose flour
- Pinch of salt
- 5 oz raspberries
Method
Prep Time: 20 min
Cook Time: 35 min
(Serves 15-20)
- Preheat oven to 350 Fahrenheit and grease the bottom of an 8 in square cake pan with parchment paper. Save a few chocolate chips.
- Put the chocolate in a bowl over a pan of simmering water until the chocolate is melted and smooth. Let cool.
- Beat butter and sugar together until fluffy. Beat in the eggs and vanilla extract. Finally, stir in the melted chocolate.
- Sift the flour and salt into the mixture and fold the the saved chocolate and the raspberries.
- Spoon the mixture into the pan and level it with a spatula. Cook for 30-35 minutes.
- Serve and enjoy!
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