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Raspberry White Chocolate Brownies
1 stick (1/2 cup) salted butter, softened
2 ounces white chocolate baking bar, chopped
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup toasted almonds, chopped
1/2 teaspoon baking powder
Dash of salt
1 cup fresh raspberries (do not use frozen raspberries)
2 ounces white chocolate baking bar, melted
Heat oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil, extending over the edges of pan. Lightly grease foil; set aside.
In a 2-quart saucepan, over medium heat melt butter and chopped baking chocolate.
Remove from heat and stir in eggs, sugar and vanilla extract. Lightly beat until just combined.
Stir in flour, almonds, baking powder and salt.
Spread batter into prepared baking pan.
Sprinkle with raspberries.
Bake for 30-35 minutes or until golden brown.
Cool completely on wire rack.
In a small microwave-safe bowl melt 2 ounces white baking chocolate until smooth and creamy.
Drizzle white chocolate over top of brownies before cutting, or for a more dramatic effect place cut brownie on plate with fresh raspberries and then drizzle with chocolate.
Makes 16 brownies.
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