RASPBERRY WHITE CHOCOLATE BROWNIES

RASPBERRY WHITE CHOCOLATE BROWNIES

RECIPE TYPE

Desserts and Baked Goods

SERVES

Yield 16 to 24

Prep time: 15 min

Total time: 1 hr 5 min

Ingredients

INGREDIENTS


2/3 cup Longo’s Salted Butter, cubed

5 oz unsweetened chocolate, chopped

3 Longo’s Enriched Coop Large Eggs

1 1/4 cups granulated sugar

1 tsp vanilla extract

1 cup plus

2 tbsp all-purpose flour

1/2 tsp baking powder

Pinch salt

3 oz white chocolate, thinly sliced

1/2 cup seedless raspberry spread (double the fruit preferably)

2 tbsp icing sugar

Directions

DIRECTIONS

Melt butter and unsweetened chocolate


in large heatproof bowl set over pan of


hot (not boiling) water until about three- quarters melted. Remove from heat; stir until smooth. Let cool for about 10 minutes.



Whisk in eggs, 1 at a time, then sugar and vanilla. In separate bowl, mix together flour, baking powder and salt. In 3 additions, stir into chocolate batter. Fold in the white chocolate. Spoon about two-thirds of the batter into parchment-paper-lined 9 inch square baking pan; smooth top. Mix raspberry spread into remaining batter; spread over bottom layer.



Bake in preheated 350°F oven for about 25 minutes or until tester inserted in centre comes out with a few moist crumbs. Let cool in pan on rack. Cut into squares. (Make-ahead - Cover and store at room temperature for up to 4 days or freeze for up to 1 month.) Dust brownies lavishly with icing sugar to serve.


A Dash of Advice

For Raspberry Brownie Sundaes, top brownie squares with raspberry swirl ice cream and top with a quick sauce made with fresh or thawed frozen raspberries pressed through a sieve to remove seeds, then sweetened to taste.

NUTRITIONAL INFORMATION

NUTRITIONAL INFORMATIONPer serving (1/24th recipe): 180 calories

Protein 2g

Fibre 1g

Fat 10g

Sugar 18g

Carbs 24g

Sodium 80mg

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