Monday, December 14, 2015

So Sweet: Raspberry Brownies

Now that we are close to Christmas it is time to share my backlog of baking recipes with you. These brownies are very decadent and I think they look really pretty. The raspberries really give it something festive. The original recipe is from and uses 250 gr of raspberries. I personally found this too much. It makes the brownies overly sweet. If you really have a sweet tooth, go for it. But I will use half of the raspberries next time. They are calorie bombs, so sharing is a must ;)

Raspberry Brownies:
- 250 gr butter
- 250 gr dark chocolate
- 200 gr white castor sugar
- 200 gr self rising flour
- 125 raspberries
- 100 gr white chocolate
- 6 eggs
- 1 vanilla stick

Pre heat the oven to 170 degrees. Line an oven dish with parchment paper. Melt the butter. Meanwhile break the dark chocolate. Remove the butter from the heat and stir through the dark chocolate until it is melted.

Scrap the vanilla from the stick and add this in a bowl with the eggs. Beat them for 3 minutes with a mixer, then add the sugar gradually. Pour the dark chocolate mixture with the egg mixtures and stir through. Sift the flour above the bowl and scoop through.

Break the white chocolate into pieces and mix half of the chocolate and half of the raspberries with the batter. Pour it into the oven dish and place the rest of the raspberries and white chocolate on top. Bake for about 30 minutes.
Let the brownies cool 2 hours before cutting them.

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