Recipes
Raspberry White Chocolate Brownies
Prep time:15 min
Total time:1 hr 5 min
Yield 16 to 24
Ingredients
2/3 cup Longo’s Salted Butter, cubed
5 oz unsweetened chocolate, chopped
3 Longo’s Enriched Coop Large Eggs
1 1/4 cups granulated sugar
1 tsp vanilla extract
1 cup plus
2 tbsp all-purpose flour
1/2 tsp baking powder
Pinch salt
3 oz white chocolate, thinly sliced
1/2 cup seedless raspberry spread (double the fruit preferably)
2 tbsp icing sugar
Directions
- •Melt butter and unsweetened chocolate
- •in large heatproof bowl set over pan of
- •hot (not boiling) water until about three- quarters melted. Remove from heat; stir until smooth. Let cool for about 10 minutes.
- •Whisk in eggs, 1 at a time, then sugar and vanilla. In separate bowl, mix together flour, baking powder and salt. In 3 additions, stir into chocolate batter. Fold in the white chocolate. Spoon about two-thirds of the batter into parchment-paper-lined 9 inch square baking pan; smooth top. Mix raspberry spread into remaining batter; spread over bottom layer.
- •Bake in preheated 350°F oven for about 25 minutes or until tester inserted in centre comes out with a few moist crumbs. Let cool in pan on rack. Cut into squares. (Make-ahead - Cover and store at room temperature for up to 4 days or freeze for up to 1 month.) Dust brownies lavishly with icing sugar to serve.
A dash of advice
For Raspberry Brownie Sundaes, top brownie squares with raspberry swirl ice cream and top with a quick sauce made with fresh or thawed frozen raspberries pressed through a sieve to remove seeds, then sweetened to taste.
Nutritional Information
Per serving (1/24th recipe): 180 calories
- Protein 2g
- Fibre 1g
- Fat 10g
- Sugar 18g
- Carbs 24g
- Sodium 80mg
