RASPBERRY WHITE CHOCOLATE BROWNIES

Raspberry white chocolate brownies image

Provided by Grace Anders @Localgrace

Categories Cakes

Number Of Ingredients 10

6 ounce(s) white chocolate coarsley chopped
1 cup(s) all purpose flour
1/4 teaspoon(s) salt
1/2 cup(s) sugar
1/2 stick(s) butter or margarine
2 large eggs
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) almond extract
4 ounce(s) white chocolate chips
1 cup(s) fresh or frozen (not defrosted) unsweetened rasperries

Steps:

Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth. Set aside to cool slightly. Stir flour and salt in small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly. Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan. Cut into 16 squares. Transfer to platter and serve.