Easy and quick recipe
Preheat oven to 180°C. Line the base and sides of an baking pan with foil, leaving enough overhang on the sides for lifting the brownies out after baking.
I a medium heat-proof bowl, place whit chocolate and butter. Place bowl over a saucepan of simmering water and stir occasionally until chocolate and butter have melted. Transfer mixture to a large bowl , then add sugar and mix to combine. Add eggs, one at the time, mixing until combined. Stir in vanilla. Sift flour and salt, then fold into batter just until combined. Fold in raspberries.
Pour batter into prepared pan and smooth the top. Bake for 17-20 minutes, until top is golden and a toothpick inserted into the center come out with a few moist crumbs. Avoid overbaking, which will make the brownies dry. Let brownies cool completely on a wired rack, then lift them out of the pan and cut into squares (or refrigerate until completely set for perfect cutting).
Brownies can be kept at room temperature or in the refrigerator in an airtight container for up to 3 days. Alternatively, they can be frozen for up to 2 months, then thawed overnight in the fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 117 | ||
Calories from Fat: 61 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 12.5mg | 4 % | |
Sodium 2473.3mg | 85 % | |
Potassium 49.9mg | 1 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 13.7g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 117
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