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.
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.
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
for the brownies
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
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.