Best-Brownie-Recipes.com
Raspberry White Chocolate Brownies
1/2 cup butter
2 oz. white chocolate baking bar or squares, cut up
2 eggs
2/3 cup sugar
1 teaspoon vanilla
1 cup all purpose flour
1/2 cup chopped almonds, toasted
1/2 teaspoon baking powder
Dash salt
1 cup fresh raspberries
2 oz. white chocolate baking bar or squares, melted
Directions
Preheat oven to 350 degrees.
Lightly grease 8x8x2-inch baking pan.
In small heavy saucepan, melt butter and HALF of the white chocolate over low heat, stirring occasionally. Remove from heat.
In medium bowl, beat eggs with electric mixer on medium to high speed until foamy. Gradually add sugar and beat about 3 minutes or until thickened.
Add melted white chocolate mixture, flour, salt, and vanilla. Beat just until combined.
Stir in semisweet chocolate pieces and remaining white chocolate.
Spread batter in prepared pan.
Bake about 30 minutes or until top is evenly browned. Cool in pan on wire rack. Cut into bars.
Store, covered, in refrigerator.
Makes about 20 brownies.
(c) www.best-brownie-recipes.com raspberry brownie recipe
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