This raspberry and white chocolate brownies recipe is an absolute winner — a deliciously gooey brownie packed with surprising bursts of sweet raspberry and creamy white chocolate. This brownie recipe is simply heaven.
- Preheat the oven to moderate, 350 degrees Fahrenheit. Grease a deep 8-inch square cake pan, line base and two opposite sides with baking paper.
- Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.
- Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate, and raspberries.
- Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm. Cool in pan.
- Turn out; cut into squares.
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