Some people say I am a pretty sweet guy. But I will never be as sweet, or as rich for that matter, as these brownies. I knew I hit the mark when Brent walked into my home office with a mouth full of dark brownie bits to tell me how “oowie and goowie” my latest creation had become.
Raspberries and chocolate are a naturally inviting combination together. By incorporating the raspberry preserves into my brownie batter, I found the chocolate flavor became even further elevated. At the same time, the white chocolate chips contrasted well with the richness to create an explosion of flavor all around.
Chocolate, White Chocolate and Raspberry Brownies
¾ cup plus 1 Tbl. flour
1 cup sugar
¾ cup unsweetened cocoa
1 tsp. baking powder
¾ tsp. salt
1/3 cup sugar free raspberry preserves
1/3 cup skim milk
5 Tbl. unsalted butter
1/3 cup white chocolate chips
Preheat the oven to 350 degrees. Whisk the raspberry preserves, milk and butter in a small saucepan over medium heat. Whisk until the butter is melted and the preserves have dissolved. DO NOT BOIL. Remove from heat and allow to cool slightly.
Sift together the ¾ cup flour, cocoa, baking powder and salt in a large mixing bowl. Next add the sugar, eggs, and cooled butter mixture to the dry ingredients. Fold together until well combined. Be careful to not over mix the batter.
In a small bowl, toss the white chocolate chips with 1 Tbl. of flour. This step will prevent the chips from sinking during baking. Lightly fold into the batter.
Pour the batter into a greased 9-inch square baking pan or a lined mini muffin pan. Bake at 350 degrees for 20 – 25 minutes for the square baking pan or until a toothpick comes out clean. For mini muffins, bake at 350 degrees for 8 – 10 minutes or until a toothpick comes out clean.
Authors Note: By using sugar free preserves, I was able to control the sweetness of the brownies. Also, I found the brownies were too rich when I used any type of milk beyond skim. You can substitute water for the milk for a more cake-like brownie.