Zutaten für Raspberry And White Chocolate Fudge Brownies
- 6 ounces (170g) white chocolate
- All Purpose Flour
- ¼ teaspoon salt
- 1 ¾ cups (350g) granulated sugar
- Unsalted Butter
- 4 large eggs
- Vanilla Extract
- ½ teaspoon almond extract
- 1 cup (170g) white chocolate chips
- Fresh Raspberries
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Zubereitung von Raspberry And White Chocolate Fudge Brownies
- Preheat oven to 325°F (160°C). Grease and flour an 8-inch square non-stick baking pan.
- Melt 6 ounces (170g) of white chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring until smooth.
- Set the melted white chocolate aside to cool slightly.
- In a small bowl, whisk together 1 ½ cups (180g) all-purpose flour and ¼ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 ¾ cups (350g) granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract and ½ teaspoon almond extract.
- Gradually add the cooled melted white chocolate to the batter, mixing until just combined.
- Gently fold in the flour mixture until just combined – do not overmix.
- Stir in 1 cup (170g) white chocolate chips.
- Gently fold in 1 cup (150g) fresh raspberries (or 1 ½ cups frozen raspberries).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. (Use 40 minutes for fresh raspberries, 45 for frozen).
- Let the brownies cool completely in the pan before cutting into 16 squares.
- Transfer to a serving platter and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
68g
Fat
27g
Carbs
7g
