White Chocolate Raspberry Brownies

Instructions

First, preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, leaving a couple of inches hanging over the sides.

Let's freeze those raspberries first. Spread them on a tray lined with waxed or parchment paper and freeze them for about 30 minutes until they're firm.

While the raspberries freeze, make the brownie batter. In a heatproof bowl set over a pot of barely simmering water, melt the dark chocolate, butter, and salt until it's all smooth and glossy. You can also do this in the microwave, heating it in short 20-second bursts, stirring frequently.

In a large bowl, whisk together the eggs and sugar until it gets pale and thick, which takes about a minute. Add the warm chocolate mixture, vanilla, and salt, then whisk until everything is well combined. Stir in the cocoa powder.

Using a rubber spatula, gently fold in the flour until it's nicely mixed, and the batter looks smooth. Now add the white chocolate chunks and those flash-frozen raspberries. Pour this wonderful batter into the prepared pan, spread it out evenly into the corners, and top it with a few more fresh raspberries.

Bake these beauties for 30-35 minutes. Look for a shiny top and use a cake tester or toothpick inserted into the center; it should come out with a few moist, sticky bits. Around 15 minutes into baking, quickly sprinkle a few white chocolate chunks on top. I do this later to prevent the white chocolate from burning. If you skip freezing the raspberries, it might take closer to 25 minutes to bake.

Once they're done, transfer the pan to a wire rack and let them cool completely. Pop them in the fridge for an hour before slicing. Then, indulge in these delightful treats!