White Chocolate Chip and Raspberry Brownies

IMG_6902Neither Emily or I do much baking – not because we don’t enjoy it, it’s just both of us much prefer cooking and eating savoury food. However, when it was announced that there would be a Macmillan Coffee Morning at work, I decided to experiment. I don’t think either of us trust ourselves enough yet to start baking cakes or biscuits without recipes, so I followed my mum’s advice and went for a classic Delia recipe, adapting it and adding white chocolate and raspberries as well. The result was delicious – the brownies were soft and squidgy and went down very well at the coffee morning, raising money for Macmillan Cancer Care as well (which is never a bad thing!). The brownies were very quick and easy and difficult to get wrong – the only risk really is overcooking them, so make sure you keep an eye on them when they’re in the oven.

Makes 15 brownies

110g unsalted butter

25g dark chocolate (minimum 60% cocoa solids)
25g milk chocolate
2 eggs, beaten
225g granulated sugar
50g plain flour
1 teaspoon baking powder
A pinch of salt
50g chopped raspberries
50g chunks of white chocolate
A little vegetable oil
1. Preheat the oven to 180C/Gas mark 5. Bring a medium sized pan of water to the boil. Place a heatproof mixing bowl over the pan and melt the butter and the dark and the milk chocolate, stirring frequently.


2. When the butter and chocolate have melted together (as above), remove the bowl from the heat and add the flour, sugar, baking powder, salt and eggs. Stir well, ensuring everything is mixed together.
3. Add the raspberries and the white chocolate chunks and stir again.
4. Line a baking tray with greaseproof paper. Put a little vegetable oil onto a piece of kitchen towel and grease the paper (this makes sure the brownies don’t stick). Pour the mixture evenly into the tin.
5. Bake in the oven for around 25 minutes (this will vary depending on the size of your baking tray – the deeper the layer is, the longer it will need). Use a skewer to pierce the thickest part of the brownie – if it comes out clean, the brownies are done. If not, return to the oven, checking again every couple of minutes.
6. Leave to cool for around ten minutes (the brownies firm up as well in this time so don’t worry if it seems too soft) before cutting into 15 evenly sized brownies and transferring to a wire rack to allow to cool completely.

The brownies were particularly delicious at around 5pm with a cup of tea! Enjoy and try not to eat them all at once 🙂


2 responses to “White Chocolate Chip and Raspberry Brownies

    • I hadn’t tried them before but to me white chocolate and raspberry seemed like an ideal combination. I had thought of using strawberries but thought the brownies would be far too sweet. Raspberries’ tangy taste and the fact they aren’t too sweet works really well with the 225g of sugar and three different types of chocolate! I also used frozen rather than fresh – not sure if that made a difference too. Camilla

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