Raspberry and White Chocolate Brownies (from BH&G's CHRISTMAS COOKING FROM THE HEART -- page 113)
Another time, make these not-at-all brown brownies with blackberries--the results will be equally superb.
Prep: 30 minutes Bake: 30 minutes
Oven 350 degrees F Makes: 20 brownies
1/2 cup unsalted butter
2 ounces white baking chocolate, chopped
2 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped toasted almonds
1/2 teaspoon baking powder
Dash of salt
1 cup fresh raspberries
2 ounces white baking chocolate, melted
1) Preheat oven to 350 degrees F. Line an 8x8x2-inch baking with foil, about 1 inch of foil extending over the edges of pan. Grease foil; set aside.
2) In a medium saucepan heat and stir butter and the chopped white chocolate on low heat until smooth. Watch carefully. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon just until combined. Stir in the flour, almonds, baking powder, and salt. Spread batter evenly in the prepared pan. Sprinkle with raspberries.
3) Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Remove brownies from pan, using the foil to lift brownies. Place on cutting board; cut into bars. Drizzle bars with the melted white chocolate. Serve brownies the same day they are prepared.
Caryn's notes: These were delicious! I baked mine for the full 35 minutes, but the center was gooey/doughy after cooling. The circumference was perfectly done so I only lost a couple squares in the middle. Next time I'll either bake longer, or I might try using a 9x9" pan with an adjusted time in the oven.
Another time, make these not-at-all brown brownies with blackberries--the results will be equally superb.
Prep: 30 minutes Bake: 30 minutes
Oven 350 degrees F Makes: 20 brownies
1/2 cup unsalted butter
2 ounces white baking chocolate, chopped
2 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped toasted almonds
1/2 teaspoon baking powder
Dash of salt
1 cup fresh raspberries
2 ounces white baking chocolate, melted
1) Preheat oven to 350 degrees F. Line an 8x8x2-inch baking with foil, about 1 inch of foil extending over the edges of pan. Grease foil; set aside.
2) In a medium saucepan heat and stir butter and the chopped white chocolate on low heat until smooth. Watch carefully. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon just until combined. Stir in the flour, almonds, baking powder, and salt. Spread batter evenly in the prepared pan. Sprinkle with raspberries.
3) Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Remove brownies from pan, using the foil to lift brownies. Place on cutting board; cut into bars. Drizzle bars with the melted white chocolate. Serve brownies the same day they are prepared.
Caryn's notes: These were delicious! I baked mine for the full 35 minutes, but the center was gooey/doughy after cooling. The circumference was perfectly done so I only lost a couple squares in the middle. Next time I'll either bake longer, or I might try using a 9x9" pan with an adjusted time in the oven.