1 stick (1/2 cup) salted butter, softened.
2 ounces white chocolate baking bar, chopped.
2 large eggs.
2/3 cup granulated sugar.
1 teaspoon vanilla extract.
1 cup all-purpose flour.
1/2 cup toasted almonds, chopped.
1/2 teaspoon baking powder.
dash of salt.
1 cup fresh raspberries (do not use frozen raspberries, they release too much moisture during baking)
Topping:
2 ounces white chocolate baking bar, melted
Hardware :
2-quart saucepan
Small microwave-safe bowl
8x8x2-inch baking pan
Aluminum foil
1: Preheat oven to 350 degrees F.
2: Line an 8x8x2-inch baking pan with aluminum foil, extending over the edges of pan.
3: Lightly grease foil; set aside.
4: In a 2-quart saucepan, over medium heat melt butter and chopped baking chocolate.
5: Remove from heat and stir in eggs, sugar, and vanilla extract. Lightly beat until just combined.
6: Stir in flour, almonds, baking powder, and salt.
7: Spread batter into prepared baking pan.
8: Sprinkle with raspberries.
9: Bake for 30-35 minutes or until golden brown. Cool completely on wire rack.
10: In a small microwave-safe bowl melt 2 ounces of white baking chocolate until smooth and creamy. Drizzle white chocolate over top of brownies before cutting, or for a more dramatic effect place cut brownie on plate with fresh raspberries and then drizzle with chocolate.
Makes 16 brownies.
