Raspberry White Chocolate Brownie
Recipe type: brownie
Serves: about 16 pieces
  • 5 ounces bittersweet chocolate
  • 3 ounces semisweet chocolate
  • 6 tablespoons unsalted butter
  • 3 large eggs
  • 1 cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 3 tablespoons cocoa
  • ⅓ cup flour
  • 100 g (4 oz) white chocolate, coarsely chopped
  • 300 g (12 oz) raspberries
  1. Preheat oven to 350 degrees. Line a 8 inch square baking pan or 11 in heart pan with removable bottom with foil and grease well with butter.
  2. Combine chocolates and butter in a metal bowl and place over a bain-marie (pot of simmering water) on medium heat. Heat until chocolates and butter are melted and combined – be sure to stir occasionally to combine and to make sure the chocolate doesn't burn.
  3. Remove from heat and let cool while you make the rest of the batter.
  4. Whisk eggs and sugar together in a large bowl until thick and light-colored, about 2 to 3 minutes.
  5. Add in the salt, vanilla, and cocoa powder and whisk to combine.
  6. Add in the melted chocolate mixture and whisk to combine thoroughly.
  7. Sift the flour over the mixture and whisk to combine.
  8. Add in chopped white chocolate and fold in.
  9. Pour the batter into the prepared pan, making sure to spread it evenly into the corners. Smooth the top out with a spatula.
  10. Press about a third of the raspberries into the batter, spacing evenly.
  11. Bake in the oven for about 20 to 25 minutes, rotating halfway. Brownies are done when a knife inserted into the center comes out clean. Do not overbake! Let cool on wire rack.
  12. When you are ready to serve, arrange the rest of the raspberries on top of the brownie.
Recipe by Dessert First at https://dessertfirstgirl.com/2017/03/raspberry-white-chocolate-brownie-heart.html