Dark and White Chocolate Raspberry Brownies

Yields

24 brownies

Preheat Oven

350 degrees F

Prepare 8x10x2 inch brownie pan

Grease tin and line with greaseproof paper

Rich and fudgy brownies studded with juicy raspberries, nuts, and creamy white chocolate.

Ingredients

  • 2 Divine 70% Dark Chocolate bars
  • 1 stick unsalted butter, at room temperature
  • 1 cup Wholesome Fairtrade & Organic Sugar
  • 4 extra large eggs at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 2/3 cup Divine Unsweetened Cocoa Powder
  • 1/2 cup pecan pieces
  • 1 Divine White Chocolate bar, chopped
  • 1/3 cup fresh raspberries

Method

1

Break up the dark chocolate into squares and put into a heatproof bowl set over a pan of hot, but not boiling, water, making sure the base of the bowl does not touch the water. Leave to melt stirring occasionally. Remove the bowl from the pan.

2

Whisk the butter and sugar together in a bowl using an electric whisk until light and fluffy. Gradually add the eggs, beating well after each addition.

3

Add vanilla extract, melted chocolate and stir in gently using a spatula. Sieve the flour and cocoa into the bowl then fold in the nuts and white chocolate pieces until the mixture is evenly blended.

4

Spoon half the mixture into the prepared tin and spread evenly. Scatter the raspberries over the top of the brownie mixture, top with remaining mixture and spread evenly.

5

Bake for 30-40 minutes until the mixture feels firm when pressed. Remove from the oven and cool in the tin on a wire rack. When cool cut the brownie into 24 squares.