White Chocolate Brownies With Raspberries 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)

RASPBERRY AND WHITE CHOCOLATE FUDGE BROWNIES

Steps:

• Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly.
• Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly.
• Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan.
• Cut into 16 squares. Transfer to platter and serve.

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.

BROWNIES WITH WHITE CHOCOLATE CHIPS AND RASPBERRIES

Steps:

• Preheat the oven to 350 degrees. Whisk the raspberry preserves, milk and butter in a small saucepan over medium heat. Whisk until the butter is melted and the preserves have dissolved. DO NOT BOIL. Remove from heat and allow to cool slightly.
• Sift together the ¾ cup flour, cocoa, baking powder and salt in a large mixing bowl. Next add the sugar, eggs, and cooled butter mixture to the dry ingredients. Fold together until well combined. Be careful to not over mix the batter.
• In a small bowl, toss the white chocolate chips with 1 Tbl. of flour. This step will prevent the chips from sinking during baking. Lightly fold into the batter.
• Pour the batter into a greased 9-inch square baking pan or a lined mini muffin pan. Bake at 350 degrees for 20 - 25 minutes for the square baking pan or until a toothpick comes out clean. For mini muffins, bake at 350 degrees for 8 - 10 minutes or until a toothpick comes out clean.

RASPBERRY WHITE CHOCOLATE CHIP BROWNIES RECIPE

Steps:

• Preheat oven to 350 degrees. Combine flour, baking powder and salt in a small bowl.
• Melt butter in a large saucepan.
• Remove from heat. Whisk in cocoa. Mix in sugar, eggs and vanilla.
• Add dry ingredients and mix until combined. Fold in white chocolate chips.
• Spread half of the batter in a greased 9x13 inch baking pan.
• Spread raspberry pie filling over the top. Spread the second half of the batter over the top. The batter will be sticky, so it may be easiest to spray hands with nonstick cook spray and flatten out pieces of batter than lay them on top, trying to cover as much of the raspberry filling as possible.
• Bake for 30-35 minutes or until an inserted toothpick comes out clean.