White Chocolate And Raspberry Brownies

INGREDIENTS

These are divine, extra chocolaty and extra
delicious with the addition of the white chocolate
and raspberries. Leave out either if you prefer

200g (8ozs) dark chocolate, chopped
150g (6ozs) butter
225g (9ozs) caster sugar
3 eggs, beaten
150g (6ozs) plain flour
1 teaspoon baking powder
125g (5ozs) white chocolate, chopped
125g (5ozs) raspberries (optional)

Preheat the oven to 180 degrees

METHOD

1. Line a 20cm (8 inch) square brownie tin with
greaseproof paper and grease the base
and sides.
2. In a bowl sitting over simmering water melt the
dark chocolate and butter.
3. Stir in the sugar, then the eggs, gradually.
4. Then add in the sifted flour and baking powder
followed by the white chocolate and finally the
raspberries.
5. Spread the mixture into the prepared tin and
bake in the oven for 35 minutes or until just firm
on top.
6. Remove from the oven and let sit in the tin for
another 30 minutes before removing from the tin,
cut into squares and serve.
7. These are deliciously moist so will keep for 4
or 5 days in an airtight container somewhere
cool.

INFO & TIPS

NOTE: I found that this tastes better without the
raspberries.

WOULD YOU LIKE TO ?

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