Raspberry and White Chocolate Brownies
- Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil about 1 inch over edges of pan. Grease foil; set pan aside.
- In a medium saucepan heat and stir butter and the 2 ounces chopped white chocolate over low heat until melted and smooth. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon just until combined. In a small bowl stir together flour, baking powder, and salt. Add flour mixture to white chocolate mixture, stirring just until combined. Stir in almonds. Spread batter evenly in the prepared pan. Sprinkle with raspberries.
- Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Cut with a 2-inch round cutter or cut into bars. Drizzle brownies with the 2 ounces melted white chocolate.
From the Test Kitchen
Test Kitchen Tip:
To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are slightly golden, stirring once or twice; cool.
Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.
Test Kitchen Tip
Nutrition Facts (Raspberry and White Chocolate Brownies)
- Per serving:
- 146 kcal ,
- 8 g fat
- (4 g sat. fat ,
- 34 mg chol. ,
- 62 mg sodium ,
- 16 g carb. ,
- 1 g fiber ,
- 2 g pro.