Friday, 12 June 2015

White Chocolate and Raspberry Brownies





White Chocolate and Raspberry Brownies

Brownies 
2/3 cup all-purpose flour
1/2 cup finely ground almonds
4 oz unsalted butter
1/2 teaspoon salt
4 oz premium-quality white chocolate - coarsely chopped ( I used Green&Black's)
3/4 cup sugar
grated orange zest from 1 orange
4 large eggs
1 tsp vanilla extract
1 cup fresh raspberries

Meringue
3 large egg whites - room temperature
Pinch of salt
1/3 cup sugar

Preparation:
Center a rack in the oven and preheat it to approx 170 C. 
Butter a 9x13 inch pan and line the bottom with parchment paper. 

In a bowl, mix together the flour, ground almonds and salt.  
Place the butter in a heat-proof bowl over a pan of simmering water and add the chopped chocolate,
 stirring frequently until the chocolate had just melted. 
Do not allow the mixture to get to hot, otherwise the chocolate and butter will separate. 
As soon as the chocolate has melted remove from heat.

In another large bowl rub the sugar and orange zest together with your fingers until the sugar is moist and aromatic. 
Add the eggs and with an electric whisk and beat on medium-high speed for approx. 3 minutes until pale and foamy. 
Add the vanilla and then reduce the mixer speed to low and add the chocolate mixture. 
Mix in the dry ingredients, stirring only until they disappear into the batter. 
Scrape the batter into the prepared baking pan and sprinkle evenly with raspberries. 
Set aside while you get the meringue ready.

In a clean bowl, beat the egg whites with a pinch of salt on medium speed until foamy and turn opaque. 
Increase the speed to medium-high and slowly add the sugar in a steady stream. 
Whip the whites until they form firm, glossy peaks.

Gently spread the meringue over the brownie batter.

Bake for 50 - 55 minutes, until the meringue is browned and crackly.

2 comments:

  1. nampak sedap lah Muna suatu hari nak try lah

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    Replies
    1. my daughter suka sangat brownie ni... very nice!
      xoxo




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