White chocolate & raspberry brownies
Ingredients:
200g dark chocolate (Cadbury’s Old Gold Original- I find the ‘Original’ makes a better consistency than a higher cocoa count)
100g White chocolate
200g butter
1 cup caster sugar
3 eggs, beaten
3/4 cup plain flour (if gluten free use half gluten free plain flour and half almond meal)
1/4 cup cocoa
cup frozen raspberries
Preheat oven to 170 degrees C fan forced.
Line 23cm square tin with baking paper.
Melt butter and dark chocolate in a metal bowl over a pan of simmering water (make sure the bowl does not touch the water). Heat over a low to medium heat until both melted.
Take off the heat and stir in the sugar.
Cool slightly, then mix in the eggs, then sieve in the flour and cocoa and mix till combined.
Mix in the frozen raspberries and chopped white chocolate.
Pour the mixture into the prepared tin.
Bake for 27 minutes. It should look shiny and slightly cracked when cooked. Don’t put a skewer in to test, as its meant to be a fudgy consistency, not cake like.
Leave to cool, then cut into 16 pieces.