Raspberry & White Chocolate Brownies – Bellini Intelli & Conventional Recipes

I converted this Raspberry & White Chocolate Brownie recipe into one of my Bellini Intelli Recipes at Christmas time and they were absolutely delicious warmed up and served with vanilla icecream. They’re not just a Christmas recipe though, they can be enjoyed all year round!

bellini intelli recipes - raspberry & white chocolate brownies

Bellini Intelli Recipe

Raspberry & White Chocolate Brownies
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 200g dark chocolate
  • 200g butter
  • 1¼ cup caster sugar
  • 3 eggs
  • 1 cup self-raising flour
  • ⅓ cup cocoa powder
  • ¼ cup sour cream
  • 150g frozen raspberries
  • 100g white chocolate, chopped
Instructions
  1. Preheat your oven to 180°C. Grease a slice tray or square cake tin and line with baking paper.
  2. Insert the mixing blade into the Bellini bowl and add the dark chocolate and butter. Cook for 4 minutes on speed 2 at 80°C until melted and smooth. Scrape down the edges and cool for a few minutes.
  3. Add the sugar and eggs to the chocolate and butter mixture and mix on speed 1 for 30 seconds.
  4. Add ½ of the cocoa, flour and sour cream to the bowl and mix on speed 1 for 30 seconds.
  5. Add the remaining cocoa, flour and sour cream to the bowl and mix on speed 1 for 30 seconds.
  6. Mix in half the raspberries on speed 2 for 10 seconds.
  7. Pour the mixture into the baking tray and sprinkle with the remaining raspberries and chopped white chocolate.
  8. Bake for 45 minutes or until an inserted skewer comes out clean.
  9. Set aside to cool in the pan.
  10. When cool, turn the brownie onto a clean surface and use a round pastry cutter (I used a scone cutter) to cut out round pieces of brownie. You can make whatever shape you like.
  11. Eat straight away or keep them in an air-tight container in the fridge.

Conventional Recipe

Ingredients: 

  • 200g dark chocolate, chopped
  • 200g butter
  • 1 1/4 cup caster sugar
  • 3 eggs
  • 1 cup self-raising flour
  • 1/3 cup cocoa powder
  • 1/4 cup sour cream
  • 150g frozen raspberries
  • 100g white chocolate, chopped

Instructions: 

  1. Preheat your oven to 180°C. Grease a slice tray or square cake tin and line with baking paper.
  2. Into a saucepan place dark chocolate which has been chopped along with the chopped butter and cook on low heat while stirring. Stir for about 5 minutes until the mixture is smooth and melted. Set aside to cool.
  3. To the chocolate mixture add the sugar and eggs while stirring. Combine the flour and the cocoa in a bowl before adding to the chocolate mixture. Once combined, add half of the flour mix to the chocolate mixture followed by half of the sour cream, stirring. Add the remainder of the flour mixture and sour cream and mix until combined.
  4. Gently fold in half the raspberries into the mixture along with half of the white chocolate.
  5. Pour the mixture into the baking tray and sprinkle with the remaining raspberries and white chocolate.
  6. Bake for 45 minutes or until an inserted skewer comes out clean.
  7. Set aside to cool in the pan.
  8. Turn the brownie onto a clean surface and use a round pastry cutter (I used a scone cutter) to cut the brownie into round pieces. Alternatively, you can make whatever shape you like, even cutting it into simple squares.
  9. Enjoy straight away or keep stored in an air-tight container in the fridge.

Eva Lewis (The Multitasking Woman)

Eva is the Editor and Owner of The Multitasking Woman - a lifestyle and parenting blog.She always has her fingers in many different pies but wouldn't have it any other way. Eva is a Mum to her 4-year-old son, 2 month old daughter, two chickens, one dog and a fish called Bob and a wife to Mr G. They all live happily in their little cottage on the outskirts of Brisbane.

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