Easy White Chocolate & Raspberry Brownies
Classic chewy and decadent white chocolate & raspberry brownies that are so simple to make... and are completely addictive. You won't be able to resist those big white chocolate chunks or tangy raspberries!
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Servings: 16 serves
Calories: 371kcal
Equipment
- Microwave or Thermomix
- Oven
Ingredients
- 125 g butter
- 125 g dark chocolate roughly chopped
- 2 tsp vanilla extract
- 335 g (1 ½ cups) caster sugar
- 115 g (¾ cup) plain flour
- 30 g (¼ cup) cocoa powder
- 3 eggs beaten
- 150 g raspberries frozen
- 100 g white chocolate chopped into chunks
- 400 g vanilla frosting store-bought
- pink food colouring
- extra raspberries and white chocolate to serve optional
Instructions
Conventional Method
- Preheat oven to 180 degrees (160 if using fan-forced). Grease and line a 20 X 28cm rectangular slice tray with baking paper and set aside.
- Place butter and dark chocolate into a microwave-safe bowl. Melt in 30 second bursts, on 50% power, for approximately 3 minutes, stirring each time.
- Add the vanilla extract and caster sugar to the bowl.
- Sift over the plain flour and cocoa powder.
- Add the beaten eggs. Fold through until just combined.
- Very gently fold through the frozen raspberries and white chocolate chunks.
- Bake in the oven for 30 minutes or until cooked when tested with a skewer. Allow to cool completely.
- Place the store-bought frosting into a bowl. Add 1 drop of pink food colouring and stir until a smooth pale pink colour is achieved.
- Spread the frosting over the cooled brownies.
- Add extra drops of pink food colouring all over the frosting and swirl with a skewer.
- Place into the fridge to set (the frosting will remain slightly soft).
- Cut into slices and decorate with the extra raspberries and white chocolate.
Thermomix Method
- Preheat oven to 180 degrees (160 if using fan-forced). Grease and line a 20 X 28cm rectangular slice tray with baking paper and set aside.
- Place butter and dark chocolate into the TM bowl. Melt for 3 minutes, Speed 1, 100 degrees.
- Add the vanilla extract, caster sugar and eggs. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat.
- Add the plain flour and cocoa powder and mix for 15 seconds, Speed 4.
- Very gently use the spatula to fold through the frozen raspberries and white chocolate chunks.
- Bake in the oven for 30 minutes or until cooked when tested with a skewer. Allow to cool completely.
- Place the store-bought frosting into a bowl. Add 1 drop of pink food colouring and stir until a smooth pale pink colour is achieved. Spread the frosting over the cooled brownies.
- Add extra drops of pink food colouring all over the frosting and swirl with a skewer. Place into the fridge to set (the frosting will remain slightly soft).
- Cut into slices and decorate with the extra raspberries and white chocolate.
Nutrition
Calories: 371kcal | Carbohydrates: 53g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 122mg | Potassium: 144mg | Fiber: 2g | Sugar: 43g | Vitamin A: 240IU | Vitamin C: 2.5mg | Calcium: 31mg | Iron: 1.8mg