With the 4th of July coming up, I've been working on putting together another US inspired Tot School unit. And then this happened:
A chocolate cake that I decorated with my son's school printables. Is that Weird? Perhaps a little. I liked it, but given that it was my father in law's birthday the next day, and I was thinking about the US, that meant that I was simply obligated to bake another decadent chocolate dessert! I mean, it was his birthday! The situation was completely out of my hands and baking was necessary. So these brownies also happened:
Before we get to the recipe, I have some housekeeping notes: I am going to be changing the way I write my recipes to make them more reader friendly. It dawned on me that I use a mixture of US measurements (cups) and European ones (grams). From now on, I will be writing the US measurements first with the European/international ones in parenthesis. I will be consistent in sharing the amount each recipe makes, as well as the kitchen tools that are needed. Eventually, as in sometime next month, my goal is to start sharing recipes in Dutch as well as English.
One more very exciting announcement! Even though I still intend to keep 90 percent of my recipes healthy, I will be collaborating with a professional baker on a delicious (but not too healthy) project sometime in the near future. This is definitely new territory for me, and we haven't worked out the details of the project yet, but well... it will be good, that's for sure!
And now, the brownies recipe! The chocolate cake may make another appearance, but I was just too excited to share the evolution of the recipe and the little decorations!
Fudgy white chocolate raspberry brownies
Exactly enough for 1 8x8 baking pan - about 16 brownies depending on how large/small you make them.
- 1 small microwave safe bowl
- Spatula, a large spoon, or something to mix the dough with
- 1 large mixing bowl
- Measuring spoons
- Measuring cups
- 1 8x8 baking pan
- 7 oz. dark chocolate chunks (200 grams)
- 4.5 oz. butter (125 grams)
- 1 cup packed brown sugar (220 grams)
- 1 cup white flour (130 grams)
- 1/4 cup unsweetened cacao
- 1/2 teaspoon salt
- 1.5 tablespoons vanilla
- 1 teaspoon instant coffee
- 6 tablespoons half and half
- 7 oz. white chocolate chunks (200 grams)
- 1/4 c raspberries (30 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon vinegar
- 3 eggs
- Non stick cooking spray or extra butter for greasing the baking pan
- Preheat oven to 345 degrees Fahrenheit (175 degrees Celsius)
- Put dark chocolate and butter into a small microwave safe bowl
- Melt dark chocolate and butter in the microwave for 30 seconds
- Put in microwave for another 30 seconds (You can also melt these on the stovetop, which works equally wonderfully but takes longer)
- Once the butter and chocolate have melted, pour them in the larger bowl
- Add flour, sugar, cacao, salt, and vanilla, but do not mix yet
- In a separate bowl (you can use the one where the chocolate was to save on dishes ;), mix the instant coffee and half and half
- Pour the coffee mixture onto the flour
- Add raspberries and white chocolate
- Mix until everything looks evenly distributed
- Add the remaining ingredients (baking soda, vinegar, eggs) and give a quick mix, making sure not to over mix
- Bake for 20-25 minutes
- What are your favourite indulgent desserts?
- Do you have a Fourth of July treat/food you like to indulge in?
Thank you so much for stopping by! Be sure to stay a while and check out more recipes!