Raspberry White Chocolate Brownies

Name: Raspberry White Chocolate Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: ½ cup butter; 2 ounces white baking chocolate with cocoa butter, cut up; 2 eggs; ⅔ cup sugar; 1 teaspoon vanilla; 1 cup all-purpose flour; ½ teaspoon baking powder; Dash salt; ½ cup chopped almonds, toasted (see tip, page 343); 1 cup fresh raspberries; 2 ounces white baking chocolate with cocoa butter, melted

5 steps

Prep:20minCook:35min

Updated at: Thu, 11 Jan 2024 01:21:57 GMT

Nutrition balance score

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Ingredients

15 servings

½ cupbutter

2 ounceswhite baking chocolate with cocoa butter

cut up

2eggs

⅔ cupsugar

1 teaspoonvanilla

1 cupall purpose flour

½ teaspoonbaking powder

½ cupalmonds

2 ounceswhite baking chocolate with cocoa butter

melted

Instructions

Step 1

1. Preheat oven to 350°F. Line an 8x8x2-inch baking pan with foil, extending the foil about 1 inch over edges of pan (see photos, page 21). Grease foil; set aside.

Step 2

2. In a medium saucepan heat and stir butter and the 2 ounces chopped white chocolate over low heat until melted and smooth.

Step 3

Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon just until combined. In a small bowl stir together flour, baking powder, and salt. Add flour mixture to white chocolate mixture, stirring just until combined. Stir in almonds. Spread batter evenly into the prepared pan. Sprinkle with raspberries.

Step 4

3. Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan.

Step 5

Cut with a 2-inch round cutter or cut into bars. Drizzle brownies with the 2 ounces melted white chocolate.