Raspberry & White Chocolate Brownies
150g Scotty Brand raspberries
- 200g dark chocolate, roughly chopped
- 175g salted butter
- 325g caster sugar
- 130g plain flour
- 25g cocoa powder
- 3 large eggs
- 100g white chocolate chips
- Icing sugar, to decorate
- Preheat oven to 170°C (150°C fan) and line a 33 x 23 x 5cm baking tray with grease proof paper.
- Melt the chocolate and butter together in a bowl over a pan of simmering water (ensure the base of the bowl does not touch the water), stirring occasionally to ensure it is all melted and smooth. Don’t try to rush it and let the chocolate mix get too hot or it will split, which means you’ll have very greasy brownies!
- Remove the chocolate and butter from the heat and leave for a few minutes to cool.
- Add the sugar, stirring well to incorporate it all. Then add the flour and cocoa powder and mix well.
- Crack the eggs into a separate bowl and mix with a fork to break them up, which will help them to be incorporated into the mix more quickly, then add to the mixture; mix until you have a smooth and glossy mixture. Finally add in the white chocolate drops and combine.
- Pour about half the mixture into the prepared tin and, using the back of a spoon or spatula, spread it evenly across the base. Sprinkle with the raspberries (saving a handful) then spoon the rest of the mixture over the top and even out ensuring that it is pushed into the corners; sprinkle the remaining raspberries over the top.
- Bake in the preheated oven for 30-35 minutes; the top should appear flaky, but the centre will still be gooey.
- Remove from the oven and leave to cool in the tin for about 5-10 minutes, then place on a cooling rack until completely cool.
- Cut into 12 pieces and dust with icing sugar to decorate.