Method
Step 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.
Step 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.
Step 3:
In a large bowl, whisk the eggs with the sugar until creamy and slightly thickened.
Step 4:
Sieve the flour into the egg mixture and then and add the chocolate mixture. Fold in gently until smooth.
Step 5:
Half the remaining chocolate and add along with half of the raspberries.
Step 6:
Sprinkle remaining chocolate and fruit on top
Step 7:
Bake for 35-45 minutes. Leave to cool before cutting into squares.
Ingredients
- 200g White chocolate (chopped)
- 115g Butter (unsalted)
- 2 Egg(s) (free range)
- 115g Silver Spoon Caster Sugar
- 125g Allinson's Plain White Flour
- 115g Raspberries (fresh)
Recipe Reviews
We absolutely love this 💕
I also reduced the flour to 65 grams - I had previously made with the full amount. I also used golden caster sugar - which added to the flavour. So lovely and goooey. The full flour amount is more cake like.
I've given 4 stars for flavour. To make a good brownie you only need a small amount of flour. So I used this theory, I reduced the flour to 65 grams and they came out lovely and gooey.
The consistency was more like cake, not brownies. They were light and airy, not thick and fudgy. They were still yummy though!
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.
Ive made these brownies over and over and over again, we absolutely love them. Yummmmmmmmmmmmmmmy x
Ingredients
- 200g White chocolate (chopped)
- 115g Butter (unsalted)
- 2 Egg(s) (free range)
- 115g Silver Spoon Caster Sugar
- 125g Allinson's Plain White Flour
- 115g Raspberries (fresh)