The delicious raspberry white chocolate brownie recipe is out of this world!  Nothing can be better than white chocolate and fresh raspberries, especially when they are in a brownie!

Ingredients

1 stick (1/2 cup) salted butter, softened

2 ounces white chocolate baking bar, chopped

2 large eggs

2/3 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup toasted almonds, chopped

1/2 teaspoon baking powder

dash of salt

1 cup fresh raspberries (do not use frozen raspberries, they release too much moisture during baking)
Topping:

2 ounces white chocolate baking bar, melted

Hardware

2-quart saucepan

Small microwave-safe bowl

8x8x2-inch baking pan

Aluminum foil
Step 1: Preheat oven to 350 degrees F.

Step 2: Line an 8x8x2-inch baking pan with aluminum foil, expanding over the edges of pan.

Step 3: Lightly oil, set aside.

Step 4: In a 2-quart saucepan, over average heat melt butter and chopped baking chocolate.

Step 5: Remove from heat and mix in eggs, sugar, and vanilla extract. Lightly beat until just mixes.

Step 6: Stir in flour, baking powder, almonds and salt.

Step 7: Spread batter into prepared baking pan.

Step 8: Sprinkle with raspberries.

Step 9: Bake for 30-35 minutes or until its turn into golden brown. Cool completely on wire rack.

Step 10: In a small microwave-safe bowl melt 2 ounces of white baking chocolate until it’s smooth and creamy. Drizzle white chocolate over top of brownies before cutting, or for a more impressive effect place cut brownie on plate with fresh raspberries and then drizzle with chocolate.

Tags: White Chocolates

This entry was posted on Friday, February 12th, 2010 at 12:05 pm and is filed under White Chocolates. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.