The joy of giving sweet treats :: a lovely sweet start to Christmas!
On Christmas Eve two Irish girls knocked on my door in need of some weighing scales to make white chocolate and raspberry brownies for their Christmas Day celebrations.
When returned the scales it was filled with three delicious brownies!
White chocolate and raspberry brownies
150g butter, chopped
200g dark eating chocolate, chopped
1 cup (220g) caster sugar
2 teaspoons vanilla extract
3 eggs, beaten lightly
½ cup (75g) plain flour
½ cup (75g) self-raising flour
100g white eating chocolate, chopped
150g frozen raspberries
Method: Preheat the oven to moderate (180°C/160°C fan-forced). Grease a deep 19cm square cake pan, line base and two opposite sides with baking paper.
Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.
Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate and raspberries.
Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm.
Cool in pan. Turn out; cut into squares.