Recipe: Raspberry & White Chocolate Brownies
I received an amazing gift of a very large bowl of raspberries recently . Too many to eat in one go — so I promptly froze the majority, spread out on trays with parchment paper so they froze separately. Once frozen, I bagged them and returned them to the freezer — to be rescued recently for these simple, very grown-up, and delicious brownies.
280gr unsalted butter
100gr cocoa powder
4 free-range eggs
450gr sugar
2 tsp. vanilla extract
112gr gluten free flour or 135gr plain flour
30gr white chocolate chips
130gr frozen raspberries
- Pre-heat oven to 180C.
- Line a Swiss roll tin with parchment paper, turning up the sides and slitting the corners at an angle so it lines the tray perfectly.
- Put butter and cocoa powder in a bowl over a Bain Marie of barely simmering water to melt. Stir until smooth.
- Put the eggs, sugar and vanilla in a bowl, stir with a wooden spoon until smooth. You do not need to aerate it.
- Add chocolate mixture to egg mixture, and mix well.
- Finally, add sifted flour, folding in carefully.
- Scrape into prepared tin, making sure to spread the mixture evenly from the centre to the sides.
- Scatter frozen raspberries on top and finally white chocolate chips.
- Bake at 180C for approximately 23 minutes until just cooked.
- To check, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 2 to 3 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
- A skewer inserted into the centre should still come out slightly moist.
- Take out of the oven.
- Once cooked, allow to cool in the tin.
- When fully cooked, portion as desired. They will keep well in the fridge for a day or two. Alternatively freeze individually and defrost as desired. I love these brownies at room temperature with some whipped cream, simple but delicious.
