What is it about Valentine’s Day that has me craving chocolate? Maybe it’s the huge displays of chocolates at every store?
As lovely as those are, I usually try to make Garrett something homemade for his gift, like the Chocolate Covered Brownies & Blondie Bars from two years ago. It also helps me get my chocolate fix too.
What about a decadent brownie, filled with sweet raspberries and drizzled with white chocolate?
What you’ll need:
- 1/4 cup butter
- 1 tsp vanilla extract
- 2 eggs
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp instant espresso powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh or frozen raspberries (unthawed)
- 1/2 cup semi-sweet mini chocolate chips, divided
- 2 ounces white chocolate, chopped
Preheat oven to 350°F. Grease the edges of a 8″ x 8″ pan and line with parchment paper.
Add the flour, cocoa powder, espresso powder, baking powder and salt. Stir until just combined and no lumps remain. Stir in raspberries and 1/4 cup of the mini chocolate chips.
Pour into prepared pan. Sprinkle the remaining mini chocolate chips evenly over the top. Bake for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).
Transfer the pan to a cooling rack and allow them to cool completely. Lifting the parchment paper, transfer the brownies to a cutting board. Cut into 12 equal brownies.
Melt white chocolate in the microwave and drizzle over brownies. You can do it one at a time…