White Chocolate And Raspberry Brownies

• temps total: 1 hour 5 minutes

Ingrédients

Recipe⬇️ Brownie with raspberries and white chocolate chips

This is a great bake to make with the kids while they’re on their holidays!

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I’ve been making this recipe for years. It’s my basic recipe and I’ve added raspberries and white chocolate chips. I shared it last year it’s worth a share again.

You’ll find a version of it in my best selling cookbook ’Make & Freeze’ out now- link in my bio.

I made this as an ad for @droetkerbakingireland last year. Proud Brand ambassador!

Brownie with raspberries and white chocolate

200g milk chocolate*

200g real butter

3 eggs

200g caster sugar

1 teaspoon vanilla extract*

115g plain flour

30g cocoa powder*

Add ins:

100g white chocolate chips*

100g raspberries - fresh or frozen

These are @droetkerbakingireland ingredients

Instructions

Step 1: Preheat the oven 180ºC fan. Line a 9 inch tray with parchment paper.

Melt the chocolate and butter together in the microwave or on low in a pot.

Step 2: Whisk the eggs and sugar together. Use a hand whisk or an electric whisk. Whisk until the eggs turn a pale yellow, add in the vanilla.

Step 3: Sieve in the plain flour and cocoa powder, stir in with a rubber spatula. Fold in the white chocolate chips.

Step 4: Pour half the mix into the tray, spread it into the corners, scatter in the raspberries and top with the rest of the mix. Smooth the top with the back of a spoon.

Bake for 30 -40 minutes approximately. The time it takes to bake depends on your oven and if your baking tin is smaller or wider than mine. The raspberries will cause the brownie to be wetter in the middle so check that it’s cooked to your liking by checking the centre with a knife or cocktail stick.

It should be slightly gooey - but will set when it cools.

Note: If you bake the basic recipe without raspberries and white chocolate, bake for 25 minutes approximately.

Enjoy with fresh whipped cream or ice cream.

Fancy making it?