White Chocolate and Raspberry Brownie
This delicious brownie can he made up to three days ahead and refrigerated or stored in the freezer for 2 months
240g block white eating chocolate, chopped
3 / 4 cup brown sugar
2 eggs
1 cup plain flour
1 / 4 tsp baking powder
1 cup frozen raspberries
Icing sugar mixture, to decorate
Ingredients
125g unsalted butter, chopped240g block white eating chocolate, chopped
3 / 4 cup brown sugar
2 eggs
1 cup plain flour
1 / 4 tsp baking powder
1 cup frozen raspberries
Icing sugar mixture, to decorate
Method
1. Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper.
2. Place butter and half the chocolate in a heatproof bowl. Sit bowl over a pan of simmering water. Stir until chocolate is almost melted. Remove from heat and continue stirring until smooth.
3. Place sugar and eggs in a large bowl. Using a wooden spoon, beat until well combined. Add melted chocolate mixture. Mix well. Add combined sifted flour and baking powder. Mix well.
4. Pour mixture into prepared pan. Scatter frozen raspberries over top. Sprinkle with remaining chocolate.
5. Cook in a moderate oven (180C) for about 50 minutes, or until lightly browned and cooked when tested. (Cover with foil during cooking if it's over-browning.) Remove and stand brownie in pan for 15 minutes before turning out onto a wire cake rack to cool.
6. Dust sifted icing sugar mixture over warm brownie. Serve cut into squares.- Source:
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