Categories: Brownies, Dessert, Raspberries

Ingredients

• 1/2 cup butter
• 2 ounces white chocolate baking squares , chopped
• 2 eggs
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/2 cup chopped toasted almond
• 1/2 teaspoon baking powder
• 1 dash salt
• 1 cup fresh raspberry
• 2 ounces white chocolate baking squares , melted

Directions

1. Line an 8 inch square baking pan with foil, extending foil over edges of pan; grease foil; set pan aside.

2. In a medium saucepan, melt butter and the chopped white baking chocolate over low heat, stirring constantly; remove from heat; stir in eggs, sugar, and vanilla with a wooden spoon.

3. Lightly beat just until combined; stir in flour, almonds, baking powder, and salt.

4. Spread batter in prepared pan; sprinkle with raspberries; bake at 350° for 30-35 minutes or until golden.

5. Cool completely in pan on wire rack.

6. Using foil, lift brownies from pan; cut with a 2-inch round cutter or cut into bars.

7. Drizzle cutouts or bars with melted white chocolate; let stand until set.

8. To store—place in a single layer in an airtight container; cover.

9. Store at room temperature up to 3 days or freeze undrizzled brownies up to 3 months; thaw brownies then drizzle.

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