Dark and White Chocolate Raspberry Brownies
I have been busy baking up a storm for holiday special orders! Cookies, cakes, cheesecakes, and even baklava have all been in demand. But then, I noticed it’s been quite a while since I’d whipped up some deliciously gooey brownies. So while I was baking up some brownies, I decided to step it up a notch with a combo of dark and white chocolate, and the delectable addition of raspberry!
1 cup Kerrygold Salted Butter, softened
1 cup Wholesome Sugar
1 tbsp vanilla extract
1 tsp raspberry extract
1 tsp xanthan gum
1 cup dark cocoa
1 tsp salt
1 cup white chocolate chips
Preheat oven to 350°F. Grease a glass 13×9 pan.
In a mixing bowl, cream together butter and sugar, followed by the eggs. Then, whip in the extracts and set aside.
In a separate bowl, combine flour, xanthan gum, cocoa and salt. Next, slowly mix the dry ingredients into the creamed ingredients.
Gently fold in the chocolate chips. Pour batter into the prepared pan and bake for 30 – 35 minutes.
After the brownies have baked, allow them to fully cool before topping.
White Chocolate Raspberry Topping
2 cups white chocolate chips
1/2 tsp raspberry extract
Using a double boiler (or the microwave), melt the chocolate chips and raspberry extract. Next, spread the topping across the cooled brownies, then drizzle with chocolate syrup. Now, just cut, serve, and enjoy these Dark and White Chocolate Raspberry Brownies!