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
125g sugar
2 large eggs
150g flour
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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Love the recipes, & the first one looks fairly easy. Making a note of it. Raspberries here at the moment are pricy too, not in season, so I might go the frozen route too.
ReplyDeleteOf the two I would say that the second is the easiest. I am not sure if the fact that I used frozen raspberries is part of the reason they didn't work out as well as they should?
DeleteI would have thought that frozen raspberries would have been ok as long as defrosted and dried.
DeleteI might have to try both versions too!
They sound delicous! We love brownies in my family. But then, who doesn't?
ReplyDeleteI have only started making them in the last few months.
DeleteI use chocolate bits too when I can. Why chop first? I wonder if the first recipe took longer because the berries had been frozen. In any case, both recipes sound wonderful.
ReplyDeleteDon't miss coke cake! That was favorite when I was a kid. I haven't made one in years.
One of these days I will try coke cake. I like Coke, I like cake. It seems like a no brainer.
DeleteTriple chocolate...oh my, I am weak.
ReplyDeleteYum, brownies brownies brownies! I can smell them baking . . .
ReplyDeleteI can taste them....nom nom nom! *grins*
DeleteThe problem is that when I have white choco it will be gone in a heartbeat ;)
ReplyDeleteThe triple choc ones are the ones that my child devours. I do believe that he may be having them for breakfast this morning, despite me telling him that it was a bad idea. I am at least waiting for morning tea time.
Deletethe batch from the first recipe is for me! - have pinned and will try asap...
ReplyDeleteYou can definitely taste the lemon even though it didn't quite work out.
DeleteMmmmm yummy!! Will want to try both of these! It reminded me, I made a white chocolate and berry brownie a couple of weeks ago and they were very yummy, I used frozen blueberries and raspberries I think (it's true, I can't quite remember!). The chocolate part was quite subtle, as white choc often is.
ReplyDeleteSo far, the ONLY true chocolate brownie recipe that has EVER worked for me is a Bill Granger recipe. I know to cook it for 42 mins exactly in my oven and it comes out perfect.
Other recipes are always too runny/undercooked and if you keep cooking them they get hard and dry! So much frustration for a chocolate fix!! So I stick to Bill, but I'm tempted to try your triple choc recipe, mmmmmm.....
Try it Shannon. It's AWW so they always do good testing, and they are so easy to do.
DeleteThe White Chocolate Lemon Rasberry Brownies sounds so fantastic, thanks for sharing this.
ReplyDeleteThey definitely caught my eye as soon as I saw the recipe.
DeleteRaspberries and white chocolate - fantastic! have a great week.
ReplyDeleteIt is a great combination of flavours.
DeleteDelish! I just tried a butterscotch brownie recipe yesterday will add these to my future adventures!
ReplyDeleteOh yum. One of the women I work with makes amazing caramel ones!
DeleteWow. Both sound delicious!
ReplyDeleteDon't they just!
DeleteWow both recipes sounds great! I am seriously tempted by the triple choc ones, I think I might be making them soon :)
ReplyDeleteThe triple choc ones are seriously good!
DeleteI think I see some cooking ahead of me tonight, the triple choc brownies look awesome and easy. Just the thing for recovering!! and keeping the kids happy. Thanks, Marg. Did your son end up liking the first recipe too?
ReplyDeleteI love the AWW Cook and Bake books. I shall have to find Cook and try the brownies.
ReplyDelete