I make brownies quite a lot; they are often requested by my team when I say I’m going to bake, especially the peanut butter ones. But this week I’ve been making some for an 18th birthday that needed to be very chocolatey, no nuts and something a bit special. Which is how I came to be making a white chocolate and raspberry version and also salted caramel.
This may have been a little foolhardy, as I’d never made either variant before, but both seem to have come out okay. They were both variations on the same recipe, with the salted caramel being the simpler of the two. I did rather cheat on this one, as I added about three quarters of a teaspoon of fleur de sel to jar of Sainsbury’s Taste the Difference Rich Caramel Dipping Sauce. Swirling this over the top of the batter in the tin worked a treat though.
For those who asked though, here’s my recipe for the white chocolate and raspberry:
375g unsalted butter, room temperature
375g dark chocolate (I always use 70% cocoa, I like the richness)
500g golden caster sugar
6 large eggs (free range, preferably organic)
1 generous tablespoon vanilla extract
225 g plain flour
1 teaspoon salt
500g raspberries (fresh or frozen, depending on the season)
300g white chocolate, roughly chopped (I quite like a mix of larger chunks and finer pieces)
Tin about 33x23x5cm, greased and lined
Preheat the oven to 180C/160C fan oven (unless it’s one like mine that cooks far too hot, in which case 150C).
In a large pan, melt together the plain chocolate and butter. Whilst that’s going on, whisk together the eggs, sugar and vanilla in bowl or wide-mouthed jug. Sift the flour into another bowl and add the salt.
Let the melted butter and chocolate mixture cool slightly, then beat in the eggs and sugar, then the raspberries and white chocolate chunks. If you’re using frozen raspberries, I would defrost them first, and then drain them before adding in, otherwise there is too much liquid being added in.
Finally beat in the flour until smooth, and pour into the prepared tin.
Bake for about 20 to 25 minutes. Keep an eye on this stage, you don’t want them to cook too much otherwise you lose the fudginess in the middle. Leave to cool in the pan for 5 minutes, and then turn out onto a cooling tray. Depending on how generous you are with your slicing, makes a good 36 pieces.
These keep well in an airtight tin for a couple of days. If you can get them to last that long! These are definitely my new favourite, and will definitely be making these again!