Raspberry and White Chocolate Fudge Brownies
These soft and fudgy white brownies, dotted with red raspberries, make a
sophisticated cookies and milk combination.
6 ounces good quality white chocolate, coarsely chopped
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup (4 ounces) white chocolate chips
1 cup (4 ounces) fresh, or frozen unsweetened raspberries, not defrosted
Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6
ounces white chocolate in large metal bowl set over saucepan of simmering water
until melted and smooth. Set aside to cool slightly.
Stir flour and salt in small bowl to blend. Set aside. Using electric mixer
fitted with paddle attachment, beat sugar and butter in large bowl to blend. Mix
in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in
flour mixture just until blended. Stir in white chocolate chips. Gently stir in
raspberries just until distributed evenly. Transfer batter to prepared pan,
Bake until top is golden and tester inserted into center comes out with moist
crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if
using frozen raspberries. Cool in pan.
Cut into 16 squares. Transfer to platter and serve.