Decadent White Chocolate Raspberry Brownie Fondant
Are you ready to indulge in a delightful treat that combines the sweet allure of white chocolate with the tartness of fresh raspberries? My White Chocolate Raspberry Brownie Fondant recipe is a must-try for all dessert lovers. Perfectly moist, rich, and with a burst of berry flavor, these brownies are a guaranteed crowd-pleaser.
Ingredients:
- 90g granulated sugar
- 3 eggs
- 2 tsp liquid vanilla extract
- 115g butter
- 180g white chocolate, divided
- 90g flour
- 110g fresh or frozen raspberries
Directions:
- Preheat Oven and Prepare Chocolate:
- Preheat your oven to 165°C (329°F). This allows the brownies to bake gently, preserving the moist texture.
- Melt the butter in a microwave-safe dish and set aside.
- Melt 90g of chopped white chocolate using the double boiler method. Simply place the chocolate in a heatproof bowl over a pot of boiling water and stir until smooth.
- Mix Wet Ingredients:
- In a mixing bowl, whisk together the granulated sugar and eggs until light and fluffy. Incorporate the vanilla extract, melted butter, and melted chocolate, mixing until well combined.
- Incorporate Dry Ingredients:
- Stir in the flour and the remaining 90g of chopped white chocolate into the mixture, ensuring no lumps remain.
- Add Raspberries:
- Gently fold in the raspberries. If using large berries, halve them to ensure even distribution throughout the batter.
- Bake:
- Pour the mixture into a 20 x 20 cm baking pan lined with parchment paper. Bake for 30 minutes. If the brownie starts to brown too much, cover with aluminum foil to prevent burning.
- Cool and Serve:
- Allow the brownie to cool in the pan for 20 minutes before demoulding. This resting period helps the brownie set perfectly.
- Garnish with powdered sugar and additional raspries for a touch of elegance.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Calories: 330 kcal per serving
- Servings: 9
This White Chocolate Raspberry Brownie Fondant is not only visually appealing but also incredibly satisfying to eat. It’s perfect for special occasions or as a weekend treat to enjoy with family and friends. Dive into the gooey, chocolatey goodness and let the vibrant raspberries refresh your palate with each bite!
White Chocolate Raspberry Brownie Fondant
- Total Time: 40 minutes
- Yield: 9 1x
Description
Indulge in the luxurious blend of rich white chocolate and vibrant raspberries with our White Chocolate Raspberry Brownie Fondant. This dessert combines the creamy sweetness of white chocolate with the tartness of fresh raspberries, enveloped in a moist brownie that melts in your mouth. Perfect for those who love a twist on the classic chocolate brownie.
Each bite of this delightful dessert offers a burst of berry flavor, balanced with the smoothness of white chocolate, making it a perfect treat for any occasion. Whether you’re hosting a dinner party, a family gathering, or just treating yourself, these brownie fondants are sure to impress and satisfy your sweet cravings.
Ingredients
90g granulated sugar
3 eggs
2 tsp liquid vanilla extract
115g butter
180g white chocolate, divided
90g flour
110g fresh or frozen raspberries
Instructions
Preheat the oven to 165°C.
Melt the butter in a microwave-safe dish. Set aside.
Melt 90g of chopped white chocolate in a heatproof bowl over a pot of boiling water (double boiler method). Set aside.
In a mixing bowl, whisk the sugar and eggs together. Add the vanilla extract, melted butter, and melted chocolate, mixing until well combined.
Stir in the flour and 90g of chopped white chocolate.
Gently fold in the raspberries (halved if large).
Pour the mixture into a 20 x 20 cm baking pan lined with parchment paper and bake for 30 minutes. Cover with aluminum foil if the brownie begins to brown too much.
Allow to cool for 20 minutes before demoulding. Garnish with powdered sugar and/or raspberries.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 330 kcal