Recipe by Women’s Weekly Food
I absolutely love these! The white chocolate and raspberries go so well together. I also love macadamia nuts (just to snack on) and they make this recipe even better. I find it really easy and enjoyable to make. The kitchen always fills with amazing smells whenever I make these. Just one thing, when mixing in the raspberries, the batter changes colour and the more you mix it the pinker it gets. I usually don’t put in as much sugar as it says to because it is quite sweet. They are a scrumptious treat that the whole family will enjoy.
Thanks to Women’s Weekly Food xx
- 185g unsalted butter, chopped
- 400g white chocolate, broken into chunks
- 1 1/4 cups (275g) caster sugar
- 3 eggs, beaten lightly
- 1 1/2cups (225g) plain flour
- 3/ cup (105g) self-raising flour
- 3/4 cups (115g) unsalted macadamia nuts, chopped coarsely
- 150g frozen raspberries
Combine butter and half of the chocolate in a medium heatproof bowl over simmering water; stir over very low heat until almost smooth. Remove from heat and leave to cool.
Preheat oven to 180°C. Grease and line a slice pan.
Stir sugar and eggs into butter mixture, then sifted flours, remaining chocolate and macadamias. Sprinkle raspberries over mix and mix them in lightly. Spread mixture into pan. Bake for about 35-40 minutes or until skewer comes out with moist crumbs. Cool in pan.
Before serving, dust brownie with sifted icing sugar and cut into small squares.