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Tuesday, September 22, 2020

White CHocolate Raspberry Brownies #recipe


5.3 oz (150 g) white chocolate, roughly chopped
2/3 stick 75 g unsalted butter, cut into small cubes
1/3 cup (70 g) caster sugar
2 eggs + 1 egg yolk
1 tsp vanilla extract
pinch of salt
1/2 cup milk (dairy or non-dairy)
1 cup (125 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
1/4 tsp xanthan gum
1 cup (230 g) frozen or fresh raspberries

Pre-heat the oven to 190 ºC (350 ºF) and line an 8 x 8 inch baking pan with greaseproof/baking paper.
In a bowl above simmering water, melt together white chocolate and butter. After they are melted, allow to cool until warm to touch.
Add the caster sugar, eggs + egg yolk, vanilla extract, salt and milk, and mix well until evenly combined.
Sift together gluten free flour and xanthan gum, and add them to the batter. Mix well until no flour clumps remain.
Transfer the white chocolate brownie batter into the baking pan and "sprinkle" the top with raspberries.
Bake in the pre-heated oven at 190 ºC (350 ºF) for about 25 minutes or until an inserted toothpick still comes out a bit dirty, but the top is a light golden brown colour.
Allow to cool, cut into pieces and enjoy!
The white chocolate brownies keep well in a closed container in a cool dry place for about 3 - 4 days (but only if very well hidden).

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  1. Useful Content. Thanks a lot for the info!

  2. White chocolate and raspberry is the best flavour combination!

  3. Great info thanks buddy! Will surely utilize your research resources.

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