Raspberry White Chocolate Brownies
Ingredients:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1 cup fresh raspberries
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk together until the mixture is smooth and well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Fold in the white chocolate chips and fresh raspberries, ensuring they are evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan before slicing them into squares.
Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 9 brownies
Calories: Approx. 320 kcal per brownie
