Friday, April 26, 2013

Raspberry & White Chocolate Brownies

Normally, when I think of brownies, they're always chocolate. Frosted, sprinkled with smarties/m&m's, layered, or simple...I imagine that intense taste of chocolate in every bite. {By the way, I'm a firm believer that white chocolate isn't in fact chocolate...and Blondies were created for people who *gasp* don't like chocolate ;}

Anyway, several weeks ago I came across this recipe. And, since it looked pretty and sounded good, I decided to make it.

Boy oh boy. These are simply excellent for snacking. Or dessert. You could pair one with milk and call it breakfast :D

raspberry and white chocolate brownies
PREP: 30 min  BAKE: 30 min @ 350

1/2 cup butter
2 oz white baking chocolate {I substituted with 1 bag of white chocolate chips}
2 eggs
2/3 cup sugar
1 tsp. vanilla
1 cup all-purpose flour
1/2 cup chopped, toasted almonds {I made mine without}
1/2 tsp. baking powder
Dash of salt
1 cup fresh raspberries
2 oz white baking chocolate, melted

Step One:
Preheat oven to 350. Line an 8x8x2-in baking pan with foil.. Grease foil; set pan aside.

Step Two:
In a medium saucepan, cook and stir butter and the 2 oz chopped white chocolate over low heat until melted. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon, just until combined. Stir in flour, almonds, baking powder, and salt.

Step Three:
Spread batter evenly in the prepared baking pan. Sprinkle with raspberries. Bake for 30-35 min or until golden. Cool in pan on a wire rack.

Step Four:
Using the edges of the foil, lift uncut brownies out of pan. Cut into bars, or whatever fun shapes you would like. Drizzle brownies with the melted white chocolate.


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