White Chocolate Brownie Recipe - White Chocolate Raspberry Brownie

White Chocolate Brownie Recipe – White Chocolate Raspberry Brownie

Red and white blend beautifully together in this tasty white chocolate brownie treat.

3/4 cup all purpose flour

1/4 teaspoon baking soda

1/3 teaspoon salt

3 oz. unsalted butter, cut into pieces

3 oz. unsweetened chocolate, finely chopped

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 tablespoon light corn syrup

2 large eggs, room temperature

2 teaspoon vanilla extract

1/2 cup fresh raspberries, room temperature


Preheat oven to 325 degrees.

Position a rack in the lower third of the oven.

Line an 8-inch square baking pan with a double thickness of aluminum foil so that the foil extends
2-inches beyond two of the opposite ends of the pan.

Fold the overhang down to form "handles". Butter the bottom of the foil lined pan. Sift flour, baking soda, and salt through a wire strainer onto a sheet of wax paper.

In a medium saucepan over low heat, melt butter. Take off of the heat, add chocolate and let stand for
1 minute; whisk until smooth. Pour into a large bowl, and let stand for 5 minutes, until tepid.

Whisk in sugars and corn syrup. Whisk in eggs, then vanilla. Using a wooden spoon, stir in flour mixture, just until blended. Using a rubber spatula, carefully fold in raspberries.

Spread batter evenly into prepared pan and bake 25-30 minutes, until a toothpick inserted 1-inch from the edge of the brownie comes out with a moist crumb. Cool on a wire cake rack for 10 minutes.
Invert onto the wire cake rack, carefully peel off aluminum foil, and cool completely.

White Chocolate Raspberry Topping

2 oz. unsalted butter, cut into pieces

6 oz. white chocolate, finely chopped

1/2 cup fresh red raspberries, room temperature


In the top part of a double boiler, over hot (not simmering) water, melt butter. (Water should be no warmer than 125 degrees).

Add white chocolate and melt, stirring often until smooth. Transfer to a small bowl, and let stand for 10 minutes, until tepid and slightly thickened.

Using a metal cake spatula, spread half of the topping onto the top of the brownie. Freeze brownie for 5 minutes, just until topping is partially set.

Using a sharp knife, mark topping of brownie into 16 squares. Transfer brownies to a serving plate and cover tightly with plastic wrap.

Brownies can be made up to 1 day ahead, refrigerated, and covered with plastic wrap. Bring to room temperature before serving.

=> White Chocolate Brownie Recipe: White Chocolate Walnut Brownie

Crunchy walnuts surrounded by melt in your mouth white chocolate.

1 cup butter, melted

1 cup sugar

2 eggs

2 teaspoon vanilla

1/4 teaspoon salt

1 cup flour

2 white chocolate candy bars, chopped

1 cup walnuts, chopped


Preheat oven to 350 degrees.

Combine all ingredients in the order given. Spread batter into an 8-inch square baking pan.

Bake for 20-25 minutes or until edges are firm. Cool. Cut into bars.

=> White Chocolate Brownie Recipe: White Chocolate Macadamia Brownie with Hot Fudge Sauce

This is the ultimate gourmet white chocolate brownie. Smooth white chocolate chewy goodness sprinkled with macadamia nuts and drizzled with hot fudge sauce.

1 cup flour

1/4 teaspoon salt

2 large eggs, room temperature

1/2 cup sugar

7 oz. white chocolate, chopped and melted

1/2 cup butter, melted

1 teaspoon vanilla extract

1 cup chopped unsalted, macadamia nuts

5 oz. white chocolate, coarsely chopped


Preheat oven to 350 degrees.

Butter and flour a 9×13-inch pan. Sift flour with salt into a bowl. Using a mixer, beat eggs until frothy. Add sugar one tablespoon at a time, and beat until pale yellow, and slowly dissolving ribbons from when beaters are lifted.

Gently fold in chocolate (mixture may lose volume). Add melted butter and vanilla, stirring well. The mixture may appear curdled at this point. Fold in flour. Fold in nuts and chopped chocolate.

Pour batter into prepared pan. Bake until an inserted tester yields not quite clean, approximately 25 minutes. Do Not Over bake. Cool in pan.

Chocolate Sauce

3/4 cup whipping cream

1/4 cup sugar

2 tablespoons butter

5 oz. bittersweet chocolate, chopped

2 tablespoon corn syrup

Cook cream and sugar over low heat until sugar dissolves, stirring. Add chocolate and stir until melted and smooth. Add butter and corn syrup, and stir until batter melts. Serve warm.


Source by Brandy Summers

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