White chocolate and raspberry brownies

  • Total Time

    1h 10m

    • Prep Time

      25m

    • Bake Time

      45m

  • Serves

    12

These delicious brownies are so tasty with the white chocolate and raspberries marrying together perfectly.

Method

  1. Preheat oven to 190°C, (fan 170°C, gas mark 5). Line an 18cm (7 inch) square tin with baking parchment or greaseproof paper brushed with oil.

  2. Put the butter in a saucepan and heat until melted. Remove from the heat. Add half the chocolate to the butter and stir until the chocolate has melted.

  3. In a large bowl, whisk the eggs with the sugar until creamy and slightly thickened.

  4. Sieve the flour into the egg mixture and then and add the chocolate mixture. Fold in gently until smooth.

  5. Half the remaining chocolate and add along with half of the raspberries.

  6. Sprinkle remaining chocolate and fruit on top

  7. Bake for 35-45 minutes. Leave to cool before cutting into squares.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 4 star rating

    The consistency was more like cake, not brownies. They were light and airy, not thick and fudgy. They were still yummy though!

  2. 2 star rating

    I was expecting gooy brownies but I got a white chocolate sponge cake it is nice but I was really disappointed hen I tried it.

  3. 5 star rating

    Ive made these brownies over and over and over again, we absolutely love them. Yummmmmmmmmmmmmmmy x

  4. 3 star rating

    I made these white chocolate and raspberry brownies. Followed the instructions and measurements exactly. I don't have lovely, chewy, white chocolate brownies, I have a very nice white chocolate and raspberry cake. Maybe my eggs were too big (medium) I maybe overmixed the mixture or my oven was too high (fan 170) but it rose like a cake, and has the texture of a cake, really yummy still, just didn't go me me the fudgy brownie I was after

  5. 5 star rating

    The white chocolate and raspberry brownies are lovely

Leave Your Thoughts

Ingredients

  • 200g White chocolate (chopped)
  • 115g Butter (unsalted)
  • 2 Egg(s) (free range)
  • 115g Silver Spoon Caster Sugar
  • 125g Plain white flour
  • 115g Raspberries (fresh)

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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