raspberry white chocolate brownies
Servings: 30 pieces
Calories: 233kcal
- 1 cup (8oz/225g) salted butter, cut into pieces
- 10 1/2 to 12 1/2 oz (297 to 355g) dark chocolate bars, broken up
- 2 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup cocoa powder
- pinch of salt
- 1 1/2 cups fresh raspberries
- 1 cup white chocolate chips morsels
- Grease a 9 x 13-inch (23 x 33cm) baking pan & line the base & sides with parchment paper. Preheat the oven to 350°F (180°C).
- Stir the butter & chocolate together in a large saucepan over medium heat until both are almost melted. Remove from the heat & continue to stir until mixture is smooth. Let cool slightly for 5 minutes.
- Add the sugar, eggs & vanilla; stir until well combined.
- Add flour, baking powder, cocoa & salt into the chocolate mixture; stir until well combined.
- Spread the batter into the prepared pan. Sprinkle with raspberries & chocolate chips. Bake, on the center rack, in the preheated oven for about 40 minutes or until just firm. (It will set more as it cools.) Leave to cool completely in the pan. Cover & place in the fridge until serving. Remove the brownies from the fridge about 30 minutes before serving. Cut into about 30 to 45 pieces when cold to serve.
Nutrition
Calories: 233kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 74mg | Potassium: 139mg | Fiber: 2g | Sugar: 20g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg