Raspberry and White Chocolate, Ganache topped Brownies

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Today i’d like to introduce you to my favourite new brownie recipe.

A strong contender for the best brownies I have ever made.

Raspberries and white chocolate again you say? Yes, I know, I know, I only just gave you a raspberry and white chocolate recipe, but i’m a little obsessed right now. Stay with me, these brownies are worth it!

Gooey, rich, and packed full of juicy fresh raspberries and chunks of white chocolate. Finished off beautifully with a thick layer of  smooth, dark ganache. They’re decadent and chocolatey in the best possible way, with the sharp notes of the raspberry stopping things from becoming over-poweringly sickly. The white chocolate is left in large chunks to add contrast, texture and a satisfying bite. Made with cocoa powder rather than my usual melted chocolate, the brownies are a little lighter, and that makes them perfectly suited to an extra delicious topping.

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I took a box into work with me today, and they were unanimously declared to be ‘super yummy’. One colleague took a little bite and almost squealed in delight at the way it melted in her mouth. Andy took another tin to work with him, and the whole lot are gone already.

If you only make one recipe this week, you should make it these brownies.

Not only are the tastiest brownies, but I think they’re also the prettiest. I love the top, studded with bright pink freeze dried raspberries, delightful against the dark chocolate.

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On a separate note, i’m sorry for the slightly dodgy nature of the photos in this post. My camera has broken (recurring problem for me…) and I took the photos with the only thing I could get my hands on, a borrowed video camera that also took photos. Bad idea. Nearly all of them turned out blurry and out of focus. At the moment i’m in debating whether to pay to get my camera fixed. It’s a very good quality canon compact, but Its going to cost a small fortune to fix, and i’m lusting after a new SLR. Any camera advice? What camera do you use? Any help would be very gratefully received!

Raspberry and White Chocolate Ganache topped Brownies

Ingredients 

for the brownies

250g butter

100g cocoa powder

450g white or golden caster sugar

4 large eggs

150g plain flour

200g white chocolate

150g fresh raspberries

for the ganache

200ml double cream

100g milk chocolate

100g dark chocolate

freeze dried raspberries, to decorate

Method 

Line a 20x20cm deep sided tin. Preheat the oven to 180C/350F.

Roughly chop your white chocolate into chunks and set aside.

In a large saucepan, gently melt together the butter, cocoa powder and sugar until melted and well combined. Take care when you first begin the melting process. Stir the mixture constantly, and make sure you scrap it from the bottom of the pan. Until you get some of the butter melted you risk the cocoa powder burning on the bottom of the pan.

Once it’s all melted together, set aside to cool for a few minutes.

Crack the eggs into a separate bowl and give them a good whisk until light and bubbly.

Little by little, fold the eggs into the melted cocoa mixture.

Next, fold in the flour.

Stir through your raspberries and white chocolate.

Pour into the prepared baking tin.

Bake for about 35 minutes until just set. All ovens vary, so you may need a little longer to cook the brownies through. I prefer mine gooey so take them out just before they seem to be completely cooked, they’ll continue to cook a little in the pan as they cool.

Cool completely in the tin.

Once cooled, make you ganache.

In a heat resistant bowl, break up the milk and dark chocolate into small pieces.

In a small pan, heat your cream until just below boiling point.

Take off the heat and pour over the chocolate. Stir rapidly until all the chocolate has melted into the cream and you have a  smooth, creamy sauce. Let it cool for about 15 minutes until it is slightly thickened.

Pour and spread across the top of the brownies. Scatter freeze dried raspberries over the top of the brownies.

Cool completely, then cut into squares.

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Comments:

  1. I swear by my Panasonic Lumix FX150; its not an SLR but its the closest thing; it has an amazing zoom, and takes great pics in low light. PS: I’m totally going to bake these this week!

  2. Does your phone have a decent camera on it that you could use in the meantime?

    I use a little compact Panasonic Lumix most of the time, although I am thinking of starting to experiment with a DSLR. My mum has one that I could borrow, but they intimidate me a little bit. I always think I have to know what I am doing to use it!

    • The camera on my phone is ok, but everything looks a bit grainy when I transfer the images to the computer.

      DSLRs are a bit scary aren’t they! The picture quality is just so good once you get the hang of them though!

      • I think I am going to give my Mum’s a try out this weekend. What’s the worst that can happen???

        Would any of the online photo editing programs like Picmonkey help?

  3. Good luck! I’m sure you’ll have fun once you’ve played around with it a little bit.

    They do help a bit, these pictures went through a bit of editing in Picmonkey – they were truly shocking before I adjusted the exposure and sharpened them up a bit!

Trackbacks

  1. […] For those of you who are just here for the cake, don’t worry, this isn’t replacing the chocolate!  It’s just a little addition, exploring the less well known parts of the place I call home, […]

  2. […] For those of you who are just here for the cake, don’t worry, this isn’t replacing the chocolate!  It’s just a little addition, exploring the less well known parts of the place I call home, […]

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