Dark and White Chocolate Raspberry Brownies

Dark and White Chocolate Raspberry Brownies

Gluten-Free

 

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!

 

You’ll need:

 

1 cup Kerrygold Salted Butter, softened

1  cup Wholesome Sugar

4 eggs

1 tbsp vanilla extract

1 tsp raspberry extract

2  cups Bob’s Red Mill Gluten-Free Flour

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.

Dark and White Chocolate Raspberry Brownies

Gently fold in the chocolate chips. Pour batter into the prepared pan and bake for 30 – 35 minutes.

Dark and White Chocolate Raspberry Brownies

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!

Dark and White Chocolate Raspberry Brownies

 


Dark and White Chocolate Raspberry Brownies

Dark and White Chocolate Raspberry Brownies

Ingredients

    Dark and White Chocolate Raspberry Brownies:
  • 1 cup Kerrygold Salted Butter, softened
  • 1 cup Wholesome Sugar
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1 tsp raspberry extract
  • 2 cups Bob’s Red Mill Gluten-Free Flour
  • 1 tsp xanthan gum
  • 1 cup dark cocoa
  • 1 tsp salt
  • 1 cup white chocolate chips
    White Chocolate Raspberry Topping:
  • 2 cups white chocolate chips
  • 1/2 tsp raspberry extract

Instructions

    For the Brownies:
  1. Preheat oven to 350°F. Grease a glass 13x9 pan.
  2. In a mixing bowl, cream together butter and sugar, followed by the eggs.
  3. Whip in the extracts and set aside.
  4. In a separate bowl, combine flour, xanthan gum, cocoa and salt.
  5. Slowly mix the dry ingredients into the creamed ingredients.
  6. Gently fold in the chocolate chips.
  7. Pour batter into the prepared pan and bake for 30 - 35 minutes.
  8. After the brownies have baked, allow them to fully cool before topping.
    For the Topping:
  1. Melt the chocolate chips with the raspberry extract.
  2. Spread the topping across the cooled brownies, then drizzle with chocolate syrup if desired.
http://delectablydifferentkitchen.com/2016/12/dark-white-chocolate-raspberry-brownies/

Leave a Reply

Your email address will not be published. Required fields are marked *