Tuesday, February 5, 2013
Sassy Sweets: Raspberry White Chocolate Brownies
John and I visited a few neighborhoods before choosing which was the right one for us. Forest Hills called to us because of it's beautiful architecture and cute main street right off the train. It was a mix of national chains (like Victoria's Secret, Ann Taylor, and Aldo) and local stores and restaurants.
Knowing us the way you do, you know the local places called to us much more than the national brands, and, of course, the food called louder than the rest. That first day we had sandwiches at a cute little cafe. After meeting with realtors all day (and having zero luck), we walked past a small storefront with a simple sign "Brownies and Cream". We peered inside and then walked in to have a closer look. After seeing close to 20 apartments and not agreeing on any of them, we were in need of a pick-me-up. John got a peanut butter brownie (of course). But me, I went straight for the raspberry one.
It was melt-in-your-mouth delicious and when I finally found an apartment a few weeks later, I stopped off to get some brownies to "celebrate" with Mom and Dad. John's first night here we "celebrated" with more brownies. They were our go-to place for a fun treat. Well, about 3 months after we moved in, they shut down. But, being the blogger that I am, I emailed them asking for the raspberry brownie recipe. And they were kind enough to share it with me. And now, I'm going to be kind enough to share it with you.
Raspberry White Chocolate Brownies
Serves: 9 (9x9 pan)
1 Homemade Brownie Mix
1 cup butter, completely melted
3 eggs
1 teaspoon vanilla
1 1/2 cups raspberry jam
1 cup white chocolate chips
Preheat the oven to 350 degrees F. Grease a 9x9 baking pan and set aside. Combine the brownie mix, butter, eggs, and vanilla. Stir until the batter is fully combined. Pour half the batter into the prepared baking pan. Scoop 3/4s of a cup of jam into a small microwaveable bowl and microwave the jam for 30 seconds, until warm and easy to use / spread. Spread half of the jam onto the brownie layer. Then cover with the remaining batter. Bake for 18-25 minutes, until the brownies are fully baked through.
Let the brownies cool completely. Spread the remaining jam over the top of the cooled brownies and then top with white chocolate chips. Let them set for about 2 hours on the counter, covered. Then, cut and serve. To store, place in an airtight container for up to 1 week.
Until the next time my oven is on...
Subscribe to:
Post Comments
(Atom)


Powered by Blogger.

Oh my word. Those look amazing. White chocolate raspberry is my all time favorite dessert combination...I might have to make these soon! (ps visiting you from SITS:)
ReplyDeleteThanks Deidre - this combination is one of my favorites too!
DeleteTEN
ReplyDelete0419
tiffany outlet
reebok outlet store
ghd hair straighteners
tory burch outlet
michael kors outlet
cartier watches for sale
cartier sunglasses for men
toms outlet
coach factory outlet
oakley sunglasses
rolex watches
louis vuitton sunglasses for women
mulberry handbags
polo ralph lauren
fitflops outlet
ray ban sunglasses sale
kate spade uk
christian louboutin uk
timberland boots
adidas trainers
fitflops clearance
ralph lauren outlet
coach outlet online
cazal outlet
longchamp outlet
michael kors clearance
michael kors outlet
michael kors outlet store
hollister clothing
michael kors handbags wholesale
adidas outlet
ReplyDeleteoakley sunglasses
timberland boots
burberry outlet
canada goose jackets
oakley sunglasses
giuseppe zanotti sandals
replica watches
ralph lauren uk
true religion jeans sale
ugg boots
gucci outlet
toms shoes
canada goose
coach factory outlet
coach outlet
polo ralph lauren
christian louboutin outlet
ray ban sunglasses
oakley sunglasses
fitflops sale clearance
toms shoes
coach outlet
ray ban sunglasses
lebron 13
ugg uk
polo ralph lauren outlet
adidas superstars
mont blanc pens
chenyingying2016830