February 08, 2015

Sometimes I really fancy just making something sinful and indulgent and these brownies are about as indulgent as a dessert can get! With spring (hopefully!) on its way around the corner I decided to lighten up this chocolatey treat with some zingy raspberries and creamy white chocolate. Raspberry and white chocolate is one of my favourite flavour combinations at the moment. 


100g plain flour
40g Self Raising Flower
200g dark chocolate
100g milk chocolate
50g cocoa powder
250g pack salted butter
400g soft light brown sugar
4 large eggs
200g raspberries
100g White Chocolate broke into chunks

To begin, heat the oven to 180 Degrees (or 160 for fan assisted ovens). Line a square brownie tin with greaseproof paper. 

Melt the dark and milk chocolate, butter and sugar in a pan until all melted and combined. When done remove from the heat. 

Leave to cool for 5 minutes then mix the eggs into the mixture one by one stirring as you do. Add in the flour and cocoa powder and mix in. Then take half of the raspberries and white chocolate and stir in, making sure they get evenly distributed in the mixture. Pour the mixture into the brownie tin. Dot the remaining brownies and white chocolate chunks all over the mixture. 

Bake for around 35 minutes. Leave to cool and firm up before cutting into squares. 

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