You will need:
- Before you start, chop the white chocolate and raspberries into small chunks.
- Preheat your oven to 170 degrees C and line your baking tin with baking paper.
- Put the butter/margarine in a bowl and add half of the white chocolate chunks. Place the bowl over a pan of simmering hot water until the mixture has melted. Leave this on the side to cool.
- In a separate bowl, whisk the eggs and the sugar to a pale, creamy consistency.
- In to this, fold the melted butter mixture and then the sifted flour.
- When mixed, add in the rest of the white chocolate chunks and chopped raspberries.
- Pour the mixture into the baking tray and spread evenly, making sure all the corners are filled.
- Bake for approximately 35 minutes or until the brownies are golden on top.
- Cut into small pieces and serve with fresh raspberries.
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