Thursday, August 9, 2012

Raspberry White Chocolate Brownie Recipe


The raspberry white chocolate brownie recipe is out of this world! There is nothing better than white chocolate and fresh raspberries, especially when they are in a brownie! A great one for your special Valentines!
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)
2 ounces white chocolate baking bar, melted
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, extending over the edges of pan.
Step 3: Lightly grease foil; set aside.
Step 4: In a 2-quart saucepan, over medium heat melt butter and chopped baking chocolate.
Step 5: Remove from heat and stir in eggs, sugar, and vanilla extract. Lightly beat until just combined.
Step 6: Stir in flour, almonds, baking powder, and salt.
Step 7: Spread batter into prepared baking pan.
Step 8: Sprinkle with raspberries.
Step 9: Bake for 30-35 minutes or until golden brown. Cool completely on wire rack.
Step 10: In a small microwave-safe bowl melt 2 ounces of white baking chocolate until smooth and creamy. Drizzle white chocolate over top of brownies before cutting, or for a more dramatic effect place cut brownie on plate with fresh raspberries and then drizzle with chocolate.
Makes 16 brownies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
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