Wednesday, September 18, 2013

Raspberry White Chocolate Brownies

Star Q

This is a belated entry.  It is really late considering the fact that I bought these raspberries when I went back for Eid (that was almost two months ago!)  I made these brownies as soon as I got back from my holidays, but did not find time to write about it.

Anyway, I had a fun time scouring through the supermarket aisles because I felt like a little kid in a field where all berries not grown locally seem to be in abundance; there were raspberries, blackberries, blueberries and the ubiquitous strawberries.  I bought raspberries and blueberries (the entry for the blueberries is also running a little late!)

So, here's the recipe for this Raspberry White Chocolate Brownies.

  • 1/2 cup butter
  • 2 oz white chocolate bar, cut up
  • 2 eggs
  • 2/3 cup caster sugar
  • 1 tsp vanilla
  • 1 cup AP flour
  • 1/2 cup chopped toasted walnuts
  • 1/2 tsp baking powder
  • 1 cup fresh raspberries
  • 2 oz white chocolate bar, melted

Preheat oven to 170 C.  Line an 8 inch x 8 inch baking pan with foil; grease foil.  Set aside.

In a medium pan, melt butter and cut-up chocolate over low heat, stirring constantly.  Remove from heat and stir in eggs, sugar and vanilla.  Beat lightly with wooden spoon just to combine.  Stir in flour, walnuts and baking powder.  Spread batter in prepared pan and sprinkle with raspberries.   

Bake for 30 to 35 minutes or until golden.  Cool in pan then remove from pan by lifting the foil.  Cut into squares (or what ever shape you like)  Drizzle brownie squares with melted chocolate.

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