Wednesday, 13 February 2008

Dark & White Chocolate and Raspberry Brownies

I saw Rachel Allen make these on TV today and they look delicious! I can't wait to make them for dessert at my next dinner party!

(Makes 25 squares)
200g (7oz) dark chocolate, chopped
150g (5oz) butter
225g (8oz) caster sugar
3 eggs, beaten
150g (5oz) plain flour, sifted
1 tsp baking powder
225g (8oz) white chocolate buttons
125g (41/2oz) raspberries, plus a few extra to decorate

1 Preheat the oven to 180°C (350°F), Gas mark 4. Line a 20cm (8in) square deep baking tin with greaseproof paper and grease the base and sides.
2 In a large bowl sitting over simmering water (also known as a bain marie), melt the dark chocolate and butter. Stir in the sugar and then gradually add the eggs. Add the sifted flour and baking powder followed by 125g (41/2oz) of the white chocolate and finally the raspberries.
3 Spread the mixture into the prepared tin and bake in the oven for 35–45 minutes or until just firm on top. Remove from the oven and let sit in the tin for another 30 minutes before cutting into squares and serving.
4 Melt the remaining white chocolate in a bowl sitting over simmering water. Stack the brownies on a plate or cake tray and when the chocolate is ready pour it over the top of the brownies. Decorate with a few fresh raspberries and watch your friends gasp with excitement.

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