First, the new recipe.
Just before Christmas UK publisher Choc-Lit had a series of short stories that were being released one at a time in the lead up to the big day. Each of the stories was really short, and each of them had a recipe that was included. This was one of those recipes. As soon as I saw it, I knew that I was going to have to try and make it because I love the combination of white chocolate and raspberry. The story associated with this one was appropriately called Raspberries by Jane Lovering.
White Chocolate, Lemon and Raspberry Brownies
250g white chocolate
75g butter, softened
1/2 tsp vanilla essence
zest of 1/2 lemon
2 large eggs
150g raspberries, left whole*
Preheat the oven to 180C/350F/Gas Mark 4
Melt the chocolate. Blend the butter, vanilla essence, lemon zest and sugar together.
Add the melted chocolate and the eggs to the mixture, then sift in the flour and then add the raspberries.
Add into a brownie pan and cook for approximately 30 mins and serve warm and gooey from the oven
*Raspberries are mega expensive here, so I used frozen raspberries which I had thawed earlier.
Other recipes that were part of the collection that I really wanted to try were Coca Cola cake, Banana Mousse and Cercle au Chocolat (Chocolate Ring) but I can't remember if I actually wrote those recipes down. I am going to have to go and look for recipes for when I want to try them!
I should add that mine took a lot longer than 30 minutes to cook! Not quite sure why, but they took forever! I think I must have stuffed up the measurements or something.
The other recipe is for Triple Choc Brownies and comes from an Australian Women's Weekly cookbook called Cook: How to Cook Absolutely Everything.
Triple Choc Brownies
200g dark eating chocolate, melted*
1/2 cup (110g) caster suger (superfine sugar)
2 eggs, beaten lightly
1 1/4 cups (185g) plain flour
150g white eating chocolate, chopped coarsely*
100g milk eating chocolate, chopped coarsely*
Preheat over to moderate (180C/160C fan-forced). Lightly grease and line deep 19cm square cake pan with baking paper.
Combine ingredients in large bowl. Spread mixture into pan: bake about 35 minutes or until mixture is firm to touch. Cool in pan.
* I am too lazy to do the chopping thing so I use dark chocolate melts and white and milk chocolate bits!
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