Raspberry and White Chocolate Brownies |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1/2 cup butter |
2 ounces white chocolate baking squares, chopped |
2 eggs |
2/3 cup sugar |
1 teaspoon vanilla |
1 cup all-purpose flour |
1/2 cup chopped toasted almond |
1/2 teaspoon baking powder |
1 dash salt |
1 cup fresh raspberry |
2 ounces white chocolate baking squares, melted |
Directions:
1. Line an 8 inch square baking pan with foil, extending foil over edges of pan; grease foil; set pan aside.
2. In a medium saucepan, melt butter and the chopped white baking chocolate over low heat, stirring constantly; remove from heat; stir in eggs, sugar, and vanilla with a wooden spoon.
3. Lightly beat just until combined; stir in flour, almonds, baking powder, and salt.
4. Spread batter in prepared pan; sprinkle with raspberries; bake at 350° for 30-35 minutes or until golden.
5. Cool completely in pan on wire rack.
6. Using foil, lift brownies from pan; cut with a 2-inch round cutter or cut into bars.
7. Drizzle cutouts or bars with melted white chocolate; let stand until set.
8. To store—place in a single layer in an airtight container; cover.
9. Store at room temperature up to 3 days or freeze undrizzled brownies up to 3 months; thaw brownies then drizzle.
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