Raspberry White Chocolate Brownies

[Shoshanna]

RASPBERRY WHITE CHOCOLATE BROWNIES




yield 16 2-INCH BROWNIES
prep time 20 MINUTES
cook time 32 MINUTES 
total time 52 MINUTES


INGREDIENTS

1 cup (170g) white chocolate, roughly chopped

1/2 cup (113g) unsalted butter

1 cup (120g) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1/3 cup (67g) granulated sugar

1/2 teaspoon vanilla extract

3/4 cup (90g) raspberries


INSTRUCTIONS

Place the white chocolate and butter in a medium saucepan. Cook over medium-low heat, stirring frequently, until melted. Don’t worry if they don’t combine completely. Set aside to cool slightly.


Preheat oven to 350°F. Lightly grease an 8-inch square baking pan.


Whisk together the flour, baking powder, and salt. Set aside.


Using an electric mixer on medium speed, beat the eggs, sugar, and vanilla extract until well-blended. Add the butter/white chocolate mixture and mix until smooth.


Reduce mixer speed to low and gradually add the flour mixture. Mix just until combined.


Transfer the batter to the prepared pan. Sprinkle the raspberries over the top of the batter.

Bake 28-32 minutes, or until edges are lightly browned and a pick inserted into the center comes out clean. Cool in the pan on a wire rack.


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