The raspberry white chocolate brownie recipe is out of this world! There is nothing better than white chocolate and fresh raspberries, especially when they are in a brownie!
1 stick (1/2 cup) salted butter, softened
2 ounces white chocolate baking bar, chopped
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup toasted almonds, chopped
1/2 teaspoon baking powder
dash of salt
1 cup fresh raspberries (do not use frozen raspberries, they release too much moisture during baking)
2 ounces white chocolate baking bar, melted
Small microwave-safe bowl
8x8x2-inch baking pan
Step 1: Preheat oven to 350 degrees F.
Step 2: Line an 8x8x2-inch baking pan with aluminum foil, extending over the edges of pan.
Step 3: Lightly grease foil; set aside.
Step 4: In a 2-quart saucepan, over medium heat melt butter and chopped baking chocolate.
Step 5: Remove from heat and stir in eggs, sugar, and vanilla extract. Lightly beat until just combined.
Step 6: Stir in flour, almonds, baking powder, and salt.
Step 7: Spread batter into prepared baking pan.
Step 8: Sprinkle with raspberries.
Step 9: Bake for 30-35 minutes or until golden brown. Cool completely on wire rack.
Step 10: In a small microwave-safe bowl melt 2 ounces of white baking chocolate until smooth and creamy. Drizzle white chocolate over top of brownies before cutting, or for a more dramatic effect place cut brownie on plate with fresh raspberries and then drizzle with chocolate.
Makes 16 brownies.Tags: Raspberry White Chocolate Brownie