Raspberry-almond-white chocolate brownies

Raspberry almond white chocolate blondie

A few weeks back I realized that I had about a kilogram of white chocolate “sitting around”. They were left over ingredients from my advent calendar baking. One entire kilogram – I was surprised and happy as that meant some desserts or cakes with white chocolate, perfect for a white chocolate lover like me.

Raspberry

Raspberry almond white chocolate blondie

The first “attempt” to get “rid of” the white chocolate was this white and dark chocolate dessert. … and these raspberry-almond white chocolate brownies are the result of my second attempt. If you now attentively added up all the grams of white chocolate used in these two recipes you might have realized that I still have some more left over white chocolate sitting around and that there is more to come. Yum.

Raspberry almond white chocolate blondie

Raspberry almond blondie RASPBERRY-ALMOND-WHITE CHOCOLATE BROWNIES
inspired by love & olive oil’s strawberry-white chocolate blondies I adapted last week’s pear brownie recipe to these white chocolate brownies :-)

Ingredients (for one baking sheet, 30×40 cm):
250 g butter
350 g white chocolate
6 eggs (medium size)
300 g sugar
a pinch of salt
pulp of one vanilla pod
250 g flour
2 tsp baking powder
150 g ground almonds
400 g raspberry (fresh or frozen)

Preparation:
1) Chop white chocolate. Melt butter and chocolate in bain-marie, stirring occasionally.
2) Beat eggs, sugar, vanilla pulp and salt with a hand mixer for 5-7 minutes until they become thick and creamy.
3) Preheat oven to 180 ºC. Line baking sheet (roughly 30×40 cm) with baking parchment.
4) Stir melted chocolate butter mixture into the sugar-egg mixture. Then gradually stir in flour with baking powder and ground almonds. Fold in the raspberries (I used frozen berries and did not defrost them before baking).
5) Spread dough onto the baking sheet. Put the baking sheet into the middle of the oven and bake for 25-30 minutes at 180 ºC.
6) Take out of oven and let the brownies cool.
7) Cut brownies into pieces.

Himbeer-Mandel-Blondie HIMBEER-MANDEL-WEISSE SCHOKOLADE BROWNIE
inspiriert vom love & olive oils Erdbeer-weisse Schokolade Blondies habe ich das Birnen Brownie-Rezept von letzter Woche etwas abgewandelt :-)

Zutaten (für ein Blech, 30×40 cm):
250 g Butter
350 g weisse Schokolade
6 Eier (M)
300 g Zucker
Mark einer Vanilleschote
Salz
250 g Mehl
2 TL Backpulver
150 g geriebene Mandeln
400 g Himbeeren (frisch oder tiefgefroren)

Zubereitung:
1) Die weisse Schokolade hacken. Schokolade und Butter im Wasserbad unter Rühren schmelzen.
2) Eier, Zucker, Vanillemark und Salz 5-7 Minuten mit dem Handmixer dick und schaumig schlagen.
3) Backofen auf 180 ºC vorheizen. Ein Backblech (ca. 30×40 cm) mit Backpapier auslegen.
4) Die geschmolzene Schokoladenbutter unter die Eier-Zucker Mischung rühren. Anschliessend das Mehl mit dem Backpulver und die geriebenen Mandeln einrühren. Himbeeren unterheben (ich habe tiefgefrorene Himbeeren verwendet und diese vor dem Backen nicht aufgetaut).
5) Den Teig auf dem Backblech verteilen. Das Backblech in die Mitte des Rohres geben und bei 180 ºC 25-30 Minuten im Backofen backen.
6) Aus dem Backrohr nehmen und abkühlen lassen.
7) Brownies in Stücke schneiden.

 

older: Pear-walnut brownies
newer: Hunting the color – shrimp skewers with avocado cream

2 Comments
  1. Ah yum these look and sound so delicious! I love white chocolate and raspberry together :)

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