- +
intro no intro
photo no photo

White Chocolate-Raspberry Swirl Brownies

Loading...

Servings: 8 brownies

Ingredients

  • 4 ounces Ghirardelli White Chocolate Baking Bar
  • 1/2 cups unsalted butter
  • 1 cup sugar
  • 1 pinch salt
  • 2 large eggs, at room temperature
  • 1 cup all-purpose flour
  • 1/3 cup raspberry preserves

Method

  1. Heat oven to 325°F.
  2. Spray an 8-inch square baking pan with cooking spray. Line with parchment or wax paper, leaving the paper overhanging on two sides; spray again.
  3. In heatproof bowl set over simmering water, melt chocolate and butter.
  4. Stir in sugar and salt.
  5. Whisk in eggs, one at a time; beat until smooth.
  6. Add flour and whisk just until batter is smooth.
  7. Pour batter into prepared pan.
  8. Place raspberry preserves in plastic bag; cut a 1/2" diameter hole in one corner to make a piping bag.
  9. Pipe lines of raspberry preserves across top of batter; cut a knife across lines to create a marble pattern. (Or drop teaspoonfuls of raspberry preserves on top of batter in pan. With a knife, swirl to create a marble pattern.)
  10. Bake 35-40 minutes or until a cake tester comes out with just a few moist crumbs clinging to it.
  11. Cool brownies completely; lift out of pan using overhanging paper as a handle and cut into 8 bars.