White Chocolate 'Brownies' with Raspberries Recipe
Ingredients
| White chocolate | 170 Gram | |
| Unsalted butter | 315 Gram, creamed | |
| Eggs | 5 | |
| Caster sugar | 400 Gram | |
| Plain flour | 225 Gram | |
| Blanched almonds | 175 Gram, chopped | |
| Raspberries | 100 Gram | |
| Icing Sugar | 2 Tablespoon |
Directions
Preheat the oven to 180°C (350°F) gas mark 4.
Melt the chocolate in a microwave, following the maker's instructions, or in a bowl set over a pan of barely simmering water (the bowl must not touch the water).
Add the butter and mix well to obtain a smooth texture.
Incorporate the eggs and caster sugar, then the flour and chopped almonds.
Mix well to obtain an evenly textured mixture.
Butter the sides of a rectangular baking tin - 36 cm/ 14 1/4 inches long by 26 cm / 10 1/2 inches wide and 2.5 cm/1 inch deep - and line the base with nonstick baking parchment.
Pour in the cake mixture and sprinkle with raspberries.
Bake in the preheated oven for 20-22 minutes and then leave to cool in the tin.
Cut into portions and decorate with a light dusting of icing sugar.
You can vary the shape of the 'brownies' by using differently shaped bun tins.
Melt the chocolate in a microwave, following the maker's instructions, or in a bowl set over a pan of barely simmering water (the bowl must not touch the water).
Add the butter and mix well to obtain a smooth texture.
Incorporate the eggs and caster sugar, then the flour and chopped almonds.
Mix well to obtain an evenly textured mixture.
Butter the sides of a rectangular baking tin - 36 cm/ 14 1/4 inches long by 26 cm / 10 1/2 inches wide and 2.5 cm/1 inch deep - and line the base with nonstick baking parchment.
Pour in the cake mixture and sprinkle with raspberries.
Bake in the preheated oven for 20-22 minutes and then leave to cool in the tin.
Cut into portions and decorate with a light dusting of icing sugar.
You can vary the shape of the 'brownies' by using differently shaped bun tins.
Chef
