White Chocolate Brownies with Cream

This recipe works in combination with: Crisped Flatbread & Dips, Poached Salmon & Salads. This recipe features in these meal plans: Seasonal British Picnic.

Home-made white chocolate brownies accompanied by fresh raspberries and cream.

Ingredients

  • punnet of raspberries
  • 150ml of double cream
  • 300g of white chocolate, broken into pieces
  • 3 medium eggs
  • 175g of plain white flour
  • 100g of butter
  • 285g of white caster sugar
  • Serves: 8
  • Course: Dessert
  • Preparation time: 15 mins
  • Cooking time: 30 mins
  • Oven temp: 180c
  • Price per person: £1.84
  • Store cupboard: Typical
  • Calories per serving: 785
  • 5-a-day per serving: 0
  • Print Recipe
White Chocolate Brownies photo
Tasty?

569 cooks think so

Method

  1. Preheat the oven. Line a baking tray with parchment paper or lightly grease the tin.
  2. Gently melt the butter and 200g white chocolate in a saucepan. Remove from the heat and set aside to cool down a little for a few minutes.
  3. Meanwhile, beat together the sugar and eggs until light and fluffy then fold in the melted chocolate and butter until well combined. Carefully fold in the flour a little at a time until well combined and smooth. Finally, stir in the remaining 100g white chocolate pieces.
  4. Pour the brownie mixture into the baking tin and smooth out with a spatula until level. Bake in the oven for 20-25 minutes, or until a skewer or toothpick inserted into the middle of the brownie comes out clean.
  5. Remove from the oven and set aside to cool. Once the brownie is at room temperature, cut into squares and serve with the raspberries and cream.

Cook's tips

You will need a 26x16cm baking dish for this recipe.


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