White chocolate brownies

White chocolate brownies

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White chocolate and raspberry brownies

 

Method

Preparation
Center a rack in the oven and preheat it to approx 170 degrees C. Butter a rectangular pan, about 9x13 inch and line the bottom with parchment paper. Butter the paper and dust the bottom and sides of the pan with flour, tapping out any excess. Place the pan on a baking sheet.

Brownies
In a bowl, mix together the flour, ground almonds and salt. Allow some water to gently simmer in a saucepan, set a heatproof bowl over this creating a water-bath. Place the butter in the bowl and add the chopped chocolate, with a Braun hand mixer stirring frequently until the chocolate had just melted. Do not allow the mixture to get to hot, otherwise the chocolate and butter will separate. As soon as the chocolate has melted remove from heat.

In another large bowl rub the sugar and orange zest together with your fingers until the sugar is moist and aromatic. Add the eggs and with a Braun hand mixer or Braun hand blender beat on medium-high speed for approx. 3 minutes until pale and foamy. Add the vanilla and then reduce the mixer speed to low and add the chocolate mixture. Mix in the dry ingredients, stirring only until they disappear into the batter. Scrape the batter into the prepared baking pan and sprinkle evenly with raspberries. Set aside while you get the meringue ready.

Meringue
In a clean bowl, using a clean whisk attachment or beaters, beat the egg whites with a pinch of salt on medium speed until foamy and turn opaque. Increase the speed to medium-high and slowly add the sugar in a steady stream. Whip the whites until they form firm, glossy peaks.

Gently spread the meringue over the brownie batter.

Bake for 30 - 35 minutes, until the meringue is browned and crackly and the brownies pull away from the sides of the pan. Allow to cool on a rack.

Gently turn the brownies out on to the rack, making sure not to squish the meringue. Peel away the parchment paper lining and carefully invert the brownies onto a cutting board. Cut into approx. 32 bars.

Raspberry coulis
Put the berries and sugar in a blender or food processor and blend with a Braun hand blender or the Braun Multiquick 5 kitchen machine until pureed. Taste and mix more sugar if required. Press the coulis through a strainer to remove the seeds.

Swirl some of the fresh coulis over a brownie and enjoy!

Ingredients

Brownies
70g (2/3 cup) all-purpose flour
85g (1/2 cup) finely ground almonds
115g (8 tablespoons) unsalted butter
1/2 teaspoon salt
113g (4 ounces) premium-quality white
chocolate - coarsely chopped
190g ( 1 cup) sugar
2 teaspoons grated orange zest
4 large eggs
1 vanilla bean - insides scraped
200g (1 cup) fresh raspberries

Meringue
3 large egg whites - room temperature
Pinch of salt
95g (1/2 cup) sugar

Raspberry coulis
250g (2 cups) fresh raspberries
35g (3 tablespoons) sugar

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