• Serves 10
  • 45 mins cook

Raspberry and white chocolate brownie

Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon
Triple tested. For your success every time.

Chocolate and raspberry are the perfect combo. Even more so when it's two kinds of chocolate. This recipe is an absolute winner!

Ingredients

Raspberry and white chocolate brownie

  • 150 g butter, chopped
  • 200 g dark eating chocolate, chopped
  • 1 cup (220g) caster sugar
  • 2 tsp vanilla extract
  • 3 eggs, beaten lightly
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 100 g white eating chocolate, chopped
  • 150 g frozen raspberries

Steps

Raspberry and white chocolate brownie

  1. Preheat the oven to moderate, 180°C (160°C fan-forced). Grease a deep 19cm-square cake pan, line base and two opposite sides with baking paper.
  2. Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.
  3. Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate and raspberries.
  4. Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm. Cool in pan.
  5. Turn out; cut into squares.

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Average rating

22 ratings
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