Raspberry and White Chocolate Fudge Brownies
- Active Time 20m
- Total Time 1h
Makes 16 brownies, serving size = 1 bar
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, spreading evenly.
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.
DO-AHEAD TIP: Brownies can be made up to 3 days ahead. Store airtight at room temperature.
Recipe reprinted by permission of Cooking.com. All rights reserved.
nutrition information per serving
188 calories; 9g total fat; 38mg cholesterol; 61mg sodium; 24g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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