Rasberry and white chocolate brownies
Difficulty: Easy/a bit harder
Time: 30 minutes + 30 minutes baking
Last week we did some spontaneous baking so had to find a recipe that used things we had in the house. We found this recipe for raspberry and white chocolate brownies on the bakingmad.com site which has loads of recipes and a great search function. Their recipe used fresh raspberries but we used some from the freezer which still worked nicely and apart from melted the butter and chocolate, it just uses one bowl which is my favourite kind of bake!
200g white chocolate
115g butter (unsalted)
115g golden caster sugar
125g plain flour
Preheat oven to 190C / 170C Fan and prepare your baking tin.
Get your toddler to help line a line an 18cm/7 inch square tin with baking paper.
Melt the butter and chocolate
Get your child to measure the butter and pop it in a sauce pan. Heat it gently until it has all melted. Meanwhile, break the chocolate up, add half to the butter and take off the heat. Stir until the chocolate has melted.
Whisk the eggs and sugar
Get your child to break the eggs into a bowl. Measure out the sugar and add it to the eggs. Whisk together until the mixture has thickened slightly and turned creamy. Whisking is always a popular task in our house!
Add the flour
Get your child to measure the flour and then sieve into the sugar and egg mixture. Add the melted chocolate and butter.
Stir together gently until thoroughly mixed.
Chop up the rest of the chocolate and get your child to add it to your mixture along with the raspberries.
Pour the mixture into your prepared tin and bake in the oven for 30-35 minutes.
Leave you raspberry and white chocolate brownies cool in the tin, then remove and cut into squares.