White Chocolate Raspberry Brownies

I will admit that the month is coming to an end, and I am already thinking about fall and Christmas baking! I know that the hot weather likely hasn’t left completely, but it feels different now, and the house doesn’t get so warm. I no longer fear that it will be too hot to turn on the oven, and that’s a good feeling. Still, I won’t immediately jump to maple, pecans, apples, and brown sugar, but those things are coming very soon.

While I don’t know what work will look like this fall, I do hope I will have more chances to bake for my work friends. I’ve been making such small batches and that works for many things, but sometimes you just want to make a big batch of cookies. These bars worked great, as the 8” pan only makes about 15 brownies, plus I was able to use some of the summer fruit that is out there.

This recipe called for fresh raspberries, but I used frozen ones, and they worked great. (Except for the raspberries that somehow stained the shirt I was wearing. What on earth?) This is a British recipe, which is why some measures are in grams and others by volume. Weighing ingredients is easiest, but some ingredients are too light to weigh. This recipe has you place the raspberries between two layers of brownie batter, which has its challenges! Do the best you can. These brownies are extremely rich, so cutting them in small pieces is completely appropriate.

White Chocolate Raspberry Brownies
½ cup butter
110 grams dark chocolate, chopped
2 eggs
225 grams sugar
1 teaspoon vanilla
¼ teaspoon salt
60 grams flour
2 tablespoons cocoa powder
100 grams white chocolate chips
1 cup raspberries
    
Heat the oven to 350 degrees. Line an 8” square pan with foil and spray the foil with nonstick cooking spray.

In a medium microwaveable bowl, combine the butter and dark chocolate. Microwave, stirring frequently, until the mixture is smooth. Transfer to a large mixer bowl and allow to cool slightly. Add the eggs, one at a time, beating well after each addition. With the mixer running on medium, add the sugar and mix until no longer grainy. Stir in the vanilla and salt.

Add the flour and cocoa powder and stir on low to incorporate. Remove the bowl from the mixer and fold in the white chocolate with a spatula. Spread half of the brownie batter in the prepared pan, and then top with the raspberries. Carefully cover the raspberries with the remaining brownie batter.

Bake for 28-32 minutes, until baked through, but not dry. Cool completely and then refrigerate before cutting into squares.

Recipe from Kitchen Mason