Shelly's Recipe

CHOCOLATE, WHITE CHOCOLATE AND RASPBERRY BROWNIES

Category: Brownies/Blondies

3/4 cup plus 1 tbsp flour
1 cup sugar
3/4 cup unsweetened cocoa
1 tsp baking powder
3/4 tsp salt
1/3 cup sugar free raspberry preserves
1/3 cup skim milk
5 tbsp unsalted butter
2 eggs
1/3 cup white chocolate chips

Preheat the oven to 350. Whisk the raspberry preserves, milk and butter in a small saucepan over medium heat. Whisk until the butter is melted and the preserves have dissolved. DO NOT BOIL. Remove from heat and allow to cool slightly.

Sift together the 3/4 cup flour, cocoa, baking powder and salt in a large mixing bowl. Next add the sugar, eggs, and cooled butter mixture to the dry ingredients. Fold together until well combined. Be careful to not over mix the batter.

In a small bowl, toss the white chocolate chips with 1 tbsp of flour. This step will prevent the chips from sinking during baking. Lightly fold into the batter.

Pour the batter into a greased 9-inch square baking pan or a lined mini muffin pan. Bake at 350 degrees for 20 to 25 minutes for the square baking pan or until a toothpick comes out clean. For mini muffins, bake for 8 to 10 minutes or until a toothpick comes out clean.