Raspberry and White Chocolate Brownies

Made This Recipe? Add Your Photo

Total Time
1hr 5mins
Prep
30 mins
Cook
35 mins

Bhg

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Line an 8 inch square baking pan with foil, extending foil over edges of pan; grease foil; set pan aside.
  2. In a medium saucepan, melt butter and the chopped white baking chocolate over low heat, stirring constantly; remove from heat; stir in eggs, sugar, and vanilla with a wooden spoon.
  3. Lightly beat just until combined; stir in flour, almonds, baking powder, and salt.
  4. Spread batter in prepared pan; sprinkle with raspberries; bake at 350° for 30-35 minutes or until golden.
  5. Cool completely in pan on wire rack.
  6. Using foil, lift brownies from pan; cut with a 2-inch round cutter or cut into bars.
  7. Drizzle cutouts or bars with melted white chocolate; let stand until set.
  8. To store—place in a single layer in an airtight container; cover.
  9. Store at room temperature up to 3 days or freeze undrizzled brownies up to 3 months; thaw brownies then drizzle.