Raspberry and White Chocolate Brownies

Bhg

• Ready In: 1 hr 5 mins
• Yields: 20 brownies, about

Ingredients

• 1⁄2 cup butter
• 2  ounces white chocolate baking squares, chopped
• 2  eggs
• 2⁄3 cup sugar
• 1  teaspoon vanilla
• 1  cup all-purpose flour
• 1⁄2 cup  chopped  toasted almond
• 1⁄2 teaspoon baking powder
• 1  dash salt
• 1  cup fresh raspberry
• 2  ounces white chocolate baking squares, melted

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.