I didn’t originally intend to post this recipe – but it caused a bit of a stir amongst my Facebook friends this week so I thought why not! And besides, I decided that there just aren’t enough brownie recipes here. You can never have too many brownie recipes under your belt. If someone tells you otherwise, stop taking to them. You don’t need that kind of negativity in your life 😉
Raspberry and white chocolate brownies
250g dark chocolate (I use Bournville)
3 large eggs
250g dark brown sugar (you can certainly use regular or light brown sugar but I find the dark brown sugar adds a lovely richness to the brownies)
100g self raising flour
25g Cocoa powder
125g fresh raspberries
125g white chocolate chunks
Preheat oven to 180c. Grease and line a 22cm square tin.
Melt the butter and chocolate together over a pan of simmering water. Take off the heat once melted and stir until smooth. Whisk the eggs and sugar together until thick, then add the chocolate. Stir in the flour, cocoa powder and white chocolate chunks. Pour half the batter into the tin, place the raspberries on top of the batter, then drop spoonfuls of batter on top of the raspberries. Use a spatula to spread the mixture out so all the raspberries are covered. Bake for 40-45 minutes or until the top is set – the brownies should still have a slight wobble in the middle. Leave to cool in the tin (I always leave mine overnight) before cutting into squares.
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