Total Prep Time: 25 minutes total
Total Cook Time: About 45 minutes total
I have a weak spot for easy brownie recipes from scratch (as you can see from my blog post history). Raspberry is one of my favorite flavors when it comes to dessert. Cake with raspberry filling, raspberry sorbet, raspberry filled doughnut, you name it. So when I found this recipe on the Nestle website for brownies AND raspberries, I was so excited to try it. I’ve made them several times and they are so decadent. I modified it a little, the original recipe called for ¼ cup of toasted, sliced almonds sprinkled over the batter. I have found that when it comes to nuts in desserts you either love it or you don’t. To put simply – I don’t. If you are a nut person, then feel free to add those back to your concoction and enjoy. The recipe also calls for almond extract and that delivers a powerful flavor punch that ties the white chocolate in perfectly with the raspberry. This recipe is a little more time consuming than most brownie/bar recipes but it is well worth it in the end.
Here is what you will need:
1 stick of butter
2 cups of white chocolate chips
2 large eggs
½ cup granulated sugar
1 cup all purpose flour
½ teaspoon salt
½ teaspoon almond extract
½ cup seedless raspberry jam
First, preheat your oven to 350 and grease a 9-inch square baking pan.
Heat the butter in a medium bowl in the microwave for 1 minute. Add 1 cup of the white chocolate chips but do NOT stir it – I slosh the bowl around a little to make sure all of the morsels have come in contact with the butter.
In a large bowl, beat both eggs until they are foamy. Add the sugar and beat for about 5 minutes – you want a nice, lemon colored batter. Stir in your butter-chocolate mixture and mix until blended. Then using your mixer, add the flour, salt and almond extract. Mix it on low speed until it is thoroughly combined. Take 2/3 of your batter and spread it into your prepared pan.
Bake it for 12-15 minutes OR until it is light, golden brown around the edges. Remove it from the oven (leave your oven at 350). Heat the raspberry jam in the microwave for 30 seconds. Spread it over the warm crust. Take the last cup of white chocolate chips and stir into the remaining 1/3 of batter. Drop spoonfuls of the batter over the jam. Don’t worry about covering all of the jam, it will spread and do that on its own. If you desire almonds, this is where you would sprinkle ¼ cup of toasted almonds on top.
Bake it for 20-25 minutes OR until the edges and top are golden brown. Do not overcook! Cool it completely in the pan for at least an hour before you cut them.