Raspberry and white chocolate brownie

  • 45 mins cooking
  • Serves 10
  • Print
Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon


Raspberry and white chocolate brownie
  • 150 gram butter, chopped
  • 200 gram dark eating chocolate, chopped
  • 1 cup (220g) caster sugar
  • 2 teaspoon vanilla extract
  • 3 eggs, beaten lightly
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 100 gram white eating chocolate, chopped
  • 150 gram frozen raspberries


Raspberry and white chocolate brownie
  • 1
    Preheat the oven to moderate, 180°C (160°C fan-forced). Grease a deep 19cm-square cake pan, line base and two opposite sides with baking paper.
  • 2
    Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.
  • 3
    Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate and raspberries.
  • 4
    Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm. Cool in pan.
  • 5
    Turn out; cut into squares.