Raspberry and white chocolate brownies

Now, this recipe was inspired by my utter obsession with the raspberry and white chocolate brownies that used to be on sale in my work canteen. They were little squares of brownie heaven that I have tried to recreate. Now these brownies are pretty squidgy and messy to eat but they do taste so wonderful its worth the sticky fingers. They are also pretty quick to make and straightforward enough that even baking novices would enjoy making them.

To make these brownies you will need:

50g dark chocolate (with over 70% cocoa solids)

225g caster sugar

2 eggs that have been beaten

1 tsp baking powder

110g butter

50g plain flour

About 100g raspberries (I used 1/3 bag frozen raspberries because they’re cheaper but fresh ones are fine too)

100g white chocolate

Preheat the oven to 180°C. Line a small baking tin with grease poof paper or baking paper. Add your raspberries to the paper. This will help weigh down the baking paper.

Raspberries are just so beautiful and pink

Put the tray to one side break the dark chocolate into small pieces and put into a heatproof container. Melt using the method of your choice. I melted my butter chocolate mixture in the microwave for 50 seconds. Put this to one side to cool.



Add the chocolate mix to a bowl containing the sugar, flour, baking powder and eggs. Mix thoroughly, making sure there are no lumps. I used my new whizzy whisk (a hand whisk) and it did a great job. Thanks Mum and Dad!

Glorious chocolate
You want it to look smooth so it bakes with no lumps in it (apart from raspberries)

Pour the brownie mix into the baking tray over the raspberries. Make sure the mixture spreads evenly to the corners so all the pieces cook relatively evenly.


Melt the white chocolate, again using the method of your choice.


Drizzle it over the brownie mix. It doesn’t matter how pretty it looks, the white chocolate with partially sink.


Bake in the oven for around 30 minutes.


Now, it doesn’t come out looking particularly beautiful and it is rather mushy, so leave to cook before cutting it up and serving. Its pretty messy to serve, but the flavours are lovely. The tart fruit cuts through the sweetness nicely.


Enjoy with a cup of tea, share with whoever you think deserves a brownie. (I’m taking some into work so I hope they like them!) Could you even justify it by saying its 1 of your 5 a day?


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