Ingredients
Scale
- 5 oz (140 g) white chocolate, coarsely chopped
- 1/3 cup (75 g) unsalted butter, cut into small pieces
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup plus 2 tablespoons (125 g) all-purpose flour
- ¼ teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with foil, allowing some overhang for easy removal.
- In a heat-proof bowl, combine the white chocolate and butter. Place over simmering water until melted; transfer to a larger bowl.
- Mix in sugar, then add eggs one at a time, followed by vanilla extract.
- Sift together flour and salt; gently fold into the wet mixture until just combined. Carefully fold in fresh raspberries.
- Pour batter into the prepared pan and bake for 17-20 minutes until golden brown; a toothpick inserted should come out with a few moist crumbs.
- Let cool completely before lifting out and cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg