Raspberry White Chocolate Brownies

Today after church we had a pot luck lunch. I wanted to bring a dessert that somehow involved white chocolate (which I love). I searched the internet, and came up with this number. It was INCREDIBLE. Seriously. They were gone really fast, and tasted great. I got a lot of compliments on them. (Despite the fact that I misremembered how many eggs I was supposed to put in it (so when I doubled the recipe, I put two eggs in, not four), they still turned out amazingly.) I forgot to take a picture last night after I made them, so I took the picture at the pot luck with my cell phone camera.

Raspberry White Chocolate Brownies

Ingredients

• 6 ounces good quality white chocolate coarsely chopped
• 1 cup all-purpose flour
  
• 1/4 teaspoon salt
  
• 1/2 cup sugar
  
• 1/4 cup butter
  
• 2 large eggs
  
• 1 teaspoon vanilla extract
  
• 1/2 teaspoon almond extract
  
• 2/3 cup white chocolate chips
  
• 1 cup fresh raspberries or frozen unsweetened raspberries, not defrosted
  

Directions

1. Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan. Stir 6 ounces white chocolate in large metal bowl set over saucepan of simmering water until melted and smooth, or use a microwave. Set aside to cool slightly.
   
2. Stir flour and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and almond extract. Mix in melted white chocolate. Stir in flour mixture just until blended - do not overmix. Stir in white chocolate chips. Gently stir in raspberries just until distributed evenly. Transfer batter to prepared pan, spreading evenly.
3. Bake until top is golden and tester inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh raspberries or 45 minutes if using frozen raspberries. Cool in pan.
4. Cut into 16 squares. Transfer to platter and serve.

Notes

• I doubled the recipe and put it in a 9x13 pan. Perfect!
  
• Like I said, I misread and only put two eggs instead of four. But they still turned out fine! (I was pretty worried after I realized it.)
• I also didn't have enough baking white chocolate, so I had to use white chocolate chips to make up the difference with the melted stuff. Again, worked fine! It probably would have been fine if I'd just melted all white chocolate chips instead of going for the really good stuff.
• Turns out I actually have something that works like a double boiler for melting the chocolate. I didn't realize this until earlier this week. Glad I got to give it a try!
• I did the combining of everything (but the chocolate) before melting the chocolate. I didn't know how long that would take me, and I didn't want the melted chocolate to sit too long and stiffen back up.
  
• I used frozen raspberries, which I kept in the freezer, right up until I put them in. (I think sometimes when frozen fruit thaws a bit, it falls apart more quickly when stirred into a batter. Just my own personal observations.)
• The batter is REALLY thick. Just ease it into the pan. It'll be okay.
• These really are fantastic!