White Chocolate Raspberry
Makes 20 Brownies (uhhh, if they're tiny - more like 16)
Preheat oven to 350°
1/2 c. butter
2 oz. white baking bar or square, chopped
2 eggs
2/3 c. sugar
1 tsp. vanilla
1 c. flour
1/2 c. chopped toasted almonds (optional)
1/2 tsp. baking powder
dash of salt
1 c. fresh raspberries
2 oz. white baking bar or square, melted
1. Line a 8x8x2 baking pan with foil, extending foil over sides of pan. Grease (or spray with cooking spray w/ flour) foil.
2. In a medium heavy saucepan, melt butter & chopped white baking bar over low heat, stirring constantly. Remove from heat. Stir in eggs, sugar & vanilla with a wooden spoon. Lightly beat until combined. Stir in flour, almonds, baking powder & salt.
3. Spread batter in pan. Sprinkle with raspberries. Bake in a 350° over for 30-35 minutes, until golden brown. Cool completely in pan on wire rack. Using foil, lift from pan. Cut. Drizzle bars with melter white baking bar. Stand until set.
Store: Single layer in airtight container; cover. Store at room temp for up to 3 days.
They're seriously delicious!
no subject
Date: 2009-11-25 03:57 am (UTC)no subject
Date: 2009-11-25 04:03 am (UTC)(actually, they're super easy to make! that's the best part)
no subject
Date: 2009-11-25 06:31 am (UTC)no subject
Date: 2009-11-25 01:48 pm (UTC)no subject
Date: 2009-11-25 06:32 am (UTC)no subject
Date: 2009-11-25 01:49 pm (UTC)no subject
Date: 2009-11-25 08:47 am (UTC)DAMN they sound delishush....I'm totally making them like probably within the next week. Definitely for the holidays though!
Thank you so much for sharing!
no subject
Date: 2009-11-25 01:52 pm (UTC)You're welcome!
NOM
Date: 2009-11-25 12:36 pm (UTC)Re: NOM
Date: 2009-11-25 01:52 pm (UTC)