White Chocolate and Raspberry Brownies

I was supposed to make this to take along to a family birthday celebration yesterday.  Unfortunately time got away from and so I never made it.  It seemed such a shame not to use up the ingredinets I had collected specifically for this recipe though and so I made it this afternoon to distract me from the commentary on the TV for the grand prix!

White Chocolate and Raspberry Brownies
150g butter, chopped
100g dark eating chocolate, chopped
100g milk chocolate, chopped
220g caster sugar
2 teaspoons vanilla extract
3 eggs, beaten lightly
75g plain flour
75g self-raising flour
100g white eating chocolate, chopped
150g frozen raspberries

Preheat the oven to moderate (180°C/160°C fan-forced). Grease a deep 19cm square cake pan, line base and two opposite sides with baking paper.

Melt butter and dark chocolate in a medium heatproof bowl over a saucepan of simmering water.

Stir in the sugar and vanilla, then the eggs, sifted flours, white chocolate and raspberries.

Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm. Cool in pan.

Turn out; cut into squares.

Serves 10 or more
Nine MSN

Ordinarily Hubby and I aren't dark chocolate connoisseurs, we find it too bitter.  In this recipe I wanted to keep the rich chocolate brown colour that comes from using the dark variety though, so instead of using 200g as the original recipe states I reduced it to 100g and then replaced the other 100g with milk chocolate.  This seems to have worked very well, it has the proper brownie colour but with the taste and texture that Hubby and I both like.  The raspberries are a great addition too, lending a tart tang to the sweetness of the chocolates and the batter.  Defo making this one again!