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Raspberry White Chocolate Brownies
Ingredients
- 150 g white chocolate roughly chopped
- 75 g unsalted butter cut into small cubes
- 70 g caster sugar
- 2 eggs + 1 egg yolk
- 1 tsp vanilla extract
- pinch salt
- 1/2 cup milk
- 125 g plain gluten free flour
- 1/4 tsp xanthan gum
- 230 g 230 g frozen or fresh raspberries or fresh raspberries; frozen
Directions
- Pre-heat the oven to 190 ºC 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 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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