Bomb Brownies
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A Note from Feedfeed
These brownies are so bomb that you have to try them! White chocolate and raspberries are layered in between classic brownie batter for a sweet surprise in the middle.
- Recipe Card
Recipe Card
ingredients
- 140 grams milk chocolate
- 140 grams dark chocolate
- 125 grams butter
- 4 eggs
- 125 ml granulated sugar
- 200 ml flour
- 2 tablespoons cocoa powder
- 1 pinch salt
- 1 tablespoon vanilla extract
- white chocolate bars, as much as desired
- raspberries, for filling
Method
Step 1
Melt the butter in a small saucepan, break the chocolate into it and throw it, mix it and melt it. Set aside to cool.
Step 2
Turn on the oven to 170°, let it heat up.
Step 3
Beat the eggs and sugar with a mixer for 1-2 minutes in the whisk. (You can whisk with a hand whisk, not like a cake, but just until it mixes.)
Step 4
Slowly add the chocolate mixture that you set aside to the egg mixture by mixing it with one hand.
Step 5
Add the remaining dry ingredients and whisk until mixed. Work quickly, because it contains butter and chocolate, it will solidify as it waits.
Step 6
Lay greaseproof paper on a small square or rectangular dew (about 22 cm) and spread half of the batter. Place white chocolate and raspberries on top and cover with remaining batter.
Step 7
Bake in a heated oven for approximately 30 minutes. If you like brownies fluffy like soufflé, you can serve it fresh out of the oven. Let it rest for 1-2 hours in the cold for a traditional brownie texture. Or, if you want more dense slices, rest for 1 day and slice. The next day you can reheat the slices in the microwave. Bon appetit.