Indulgent White Chocolate Raspberry Brownies Recipes

WHITE CHOCOLATE BROWNIES WITH RASPBERRIES

Steps:

• Butter a 13"x9" baking pan. Line the pan with either parchment paper or foil see how to line the pan here. Preheat the oven to 350°F.
• Whisk together the flour, salt, baking powder in a small bowl, set aside. Put the white chocolate and butter into a microwave safe bowl. Microwave for 30 second intervals, stirring between each interval, until the white chocolate is melted.
• Stir the sugar into the melted chocolate, then stir in the eggs and vanilla. Add the flour and stir until it is completely incorporated. Fold in the white chocolate chips. Pour the batter into the prepared pan and smooth to an even layer. Dot the frozen raspberries all over the surface of the brownies. Gently push the raspberries into the batter.
• Bake until the brownies are golden brown and a toothpick inserted in the center has moist crumbs but not raw batter. About 50-55 minutes.
• Cool completely before icing.
• Heat the heavy cream in the microwave until scalding hot. Pour the cream over the chopped white chocolate. Do not stir!
• While the ganache is melting, defrost the 1/2 cup frozen raspberries in the microwave just until softened. Place a sieve over the ganache. Place the defrosted raspberries into the sieve. Press the raspberries with a silicone spatula so they release their juice into the ganache, leaving the seeds in the sieve. Gently stir the ganache until completely combined.
• If there are still bits of unmelted white chocolate, remove 1/2 cup of ganache and heat it in the microwave for 30 seconds. Add the warmed ganache back to the bowl and stir until all the white chocolate is melted. Set the ganache aside at room temperature until the brownies are cooled and ready to frost.
• Use the parchment paper or foil lining to lift the brownies out of the pan onto a cutting board. Peel off the paper.
• Whip the cooled ganache until it is light and airy but still soft enough to spread. Immediately spread the ganache onto the brownies and allow to set completely before cutting (see note)
• Use a long serrated knife to cut into 32 squares (for clean edges wipe the knife with a damp cloth between cuts)

WHITE CHOCOLATE AND RASPBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees and line an 8 x 8 pan with parchment paper leaving an overhang on 2 sides or spray the pan with cooking spray.
• Combine butter and chocolate in a small saucepan over low heat until melted, stirring often. Remove from heat and let cool for 5 minutes.
• Pour the butter and chocolate mixture into a medium bowl and add sugar. Stir to combine.
• Add the eggs and stir until combined.
• Add the cocoa powder, flour and salt and stir until there are just barely streaks of flour remaining.
• Add the white chocolate chips and raspberries and carefully stir into the brownie batter.
• Pour the batter into the prepared pan, smoothing the top and bake for 25-30 minutes until set in the middle and done on the sides and a toothpick inserted contains moist crumbs.
• Transfer to a wire rack to cool completely in the pan. Sprinkle the brownies with the crushed freeze-dried raspberries if desired.
• Once cooled remove the brownies from the pan (if you used parchment paper) and slice into bars.

INDULGENT WHITE CHOCOLATE RASPBERRY BROWNIES

Steps:

• Grease & line the tin with baking paper and preheat your oven to 180°C/Fan 170°C/356°F.
• Put the butter and dark chocolate into a bowl and heat in 10 second intervals in the microwave. Stir well after each time until melted.
• One at a time, beat in the eggs until blended.
• Stir in the sugar until it's not grainy on the bottom of the bowl anymore then stir in the vanilla and salt.
• Sift in the flour and cocoa powder and fold until just blended in. (Don't overmix.)
• Stir the white chocolate chunks/chips through the batter.
• Pour half the mixture into the prepared tin and dot the raspberries over the top. Gently press them in a little.
• Pour over the remaining batter and smooth out to cover up all the raspberries.
• Bake for 30-35 minutes until crispy on top but soft in the middle.
• Allow to cool completely in the tin before transferring to the fridge to chill.
• Once chilled, remove from the tin and slice into 16 bars.