White Chocolate Raspberry Brownies

Traditionally, a brownie with no chocolate in it is called a "Blondie," and they don't always have white chocolate in them. Some would also argue that white chocolate isn't really chocolate (although there is no cocoa in it, there is cocoa butter!) Regardless... I wanted a white chocolate brownie! There are not a lost of recipes out there for them, so this is my attempt at them. They turned out great ,nice and fudgy, just how I like my brownies. Although, next time I think I will try it with dark chocolate chips rather than the raspberries.

ENJOY!

White Chocolate Raspberry Brownies

• 6 Tablespoons (3 oz) unsalted butter
• 1 cup (8 oz) white chocolate chopped in to chunks
• 2 eggs
• 1/2 cup sugar
• 1 Tablespoon vanilla
• 1 cup flour
• 1/2 cup of raspberries (or dark chocolate chips)

1. Preheat oven to 350 F (175 C.) Grease and flour, or line a 9 in. pan with parchment paper.


2. Melt half of the white chocolate (1/2 cup) and butter in a double boiler over hot water on the stove. Stir until both start to melt, then remove from heat. Continue to stir until smooth, and then set aside to cook for 5 mins.


3. Beat eggs and sugar together until thick and light in color. Add melted white chocolate mixture, vanilla and flour, mix until smooth. Mix in the other 1/2 cup of white chocolate chunks by hand being careful not to over mix.


4. Spread 1/2 of the mixture in to the bottom of baking pan. Arrange raspberries evenly over the top, then spread the rest of the brownie mixture over the top.


5. Bake for 30 mins or until an inserted toothpick comes out clean. Cool completely before cutting in to squares.