White Chocolate Brownies
When making brownies and other cakes, always grease your tin with Stork, line with greaseproof paper and grease again to avoid any sticking.
- 115g (4oz) Stork packet
- 115g (4oz) caster sugar
- 2 medium eggs
- 125g (4 1/2 oz) plain flour
- 200g (7oz) white chocolate, chopped
- 115g (4oz) fresh raspberries
Pre-heat your oven to 190°C, 170°C Fan, Gas 5.
Melt the Stork, add half the chocolate and stir until nice and smooth.
Whisk the eggs and sugar in a large bowl until creamy and slightly thickened.
Sieve the flour into the bowl and fold in gently with the chocolate mixture, then add half the remaining chocolate and half the raspberries.
Carefully pour your mixture into an 18cm (7 inch) square tin, lined with baking or greaseproof paper brushed with oil.
Sprinkle the remaining chocolate and raspberries on top.
Bake in your pre-heated oven for 35-45 minutes until beautifully golden.
Leave to cool before cutting into delicious squares.
Recipe courtesy of Stork