Raspberry and double choc brownie
Indulge in the decadent combination of rich chocolate and juicy raspberries with this Raspberry and Double Choc Brownie recipe. Made with butter, sugar, eggs, flour, cocoa powder, sour cream, and white chocolate, these brownies are perfectly moist and bursting with flavor. Perfect for any chocoholic or dessert lover, they promise a delightful treat in every bite.
Cook time 275 min
Prep time 10 min
Ingredients:
1 cup butter1 cup sugar
3 eggs
1 cup all-purpose white wheat flour
1/3 cup dry cocoa powder
1/3 cup sour cream
1/2 cup white chocolate
Indulge in the rich, decadent world of chocolate with this Raspberry and Double Choc Brownie recipe. Packed with the luscious flavors of white chocolate and cocoa, and complemented by the tartness of raspberries, these brownies are the perfect treat for chocolate lovers searching for a delightful twist. Whether you're baking for a special occasion or simply satisfying a sweet tooth, these brownies promise to deliver an unforgettable experience.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
- In a medium saucepan, melt 1 cup (220g) of butter over medium heat. Once melted, remove from heat and add 1/2 cup (120g) of white chocolate. Stir until fully melted and combined.
- In a large mixing bowl, combine the melted butter and chocolate mixture with 1 cup (200g) sugar. Stir until smooth. Add 3 eggs (150g), one at a time, mixing well after each addition.
- Sift together 1 cup (120g) all-purpose white wheat flour and 1/3 cup (50g) dry cocoa powder. Gradually add the sifted flour and cocoa powder mixture to the wet ingredients, stirring to combine.
- Fold in 1/3 cup (72g) sour cream until the batter is smooth and no lumps remain.
- Pour the brownie batter into the prepared baking pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Note: Do not overbake! The brownies will continue to set as they cool.
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan and transfer them to a cutting board.
- For an extra burst of flavor and a beautiful presentation, garnish the brownies with fresh raspberries before serving.
- Cut the brownies into squares, serve, and enjoy your delicious raspberry and double choc brownies!
Tips:
- Ensure that the butter is at room temperature for easier mixing, which will help achieve a smooth batter texture.
- Use high-quality cocoa powder for a more intense chocolate flavor.
- Fold in the white chocolate chunks gently to keep them from melting too much, which will give you delightful chocolate pockets in your brownies.
- For an extra touch, sprinkle fresh or frozen raspberries on top of the batter before baking to enhance the fruity flavor.
- Let the brownies cool completely in the pan before cutting them into squares. This allows them to set properly and makes cutting easier.
Your Raspberry and Double Choc Brownies are ready to be enjoyed! The harmonious blend of rich chocolate and tangy raspberries makes these brownies a truly delightful treat. Serve them warm with a scoop of vanilla ice cream for an extra indulgent dessert or savor them on their own with a cup of coffee. Either way, these brownies are sure to be a hit with family and friends. Happy baking!
Nutrition per serving
12 ServingsCalories 330kcal
Protein 4.48g
Carbohydrates 33g
Fiber 1.86g
Sugar 22g
Fat 22g
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