I felt like baking today. I had some raspberries in the freezer, and some Easter chocolate so I decided to make raspberry and white chocolate brownies. The tang of the raspberries contrasts beautifully with the sweet richness of the white chocolate. I seem to have misplaed my usual oven tin, and spread these a little thin, but they were delicious none the less.
|20||grams||white chocolate, chopped|
Preheat the oven to 160oC. Gently melt the chocolate and butter in a small saucepan. Set aside to cool. Beat the sugar, eggs and vanilla until thick and creamy. Add the chocolate mix to the egg mix, fold till just combined. Add the chopped chocolate, fold till just combined. Line an oven tray approximately 20cm squared. Spread mixture into the oven tin and scatter raspberries on top. Tap the tin roughly to remove any air bubbles and allow the raspberries to sink a little. Bake for 25-30 minutes. Gently shake the tin, if the brownies have a slight wobble, they are cooked. If it s still fluid, return to the oven for another 5 minutes. Allow to cool slightly. Remove from the tin and transfer to a wire rack to cool completely. Slice into fingers about 2 cm wide.