White chocolate pistachio raspberry brownies

Attention brownie lovers, this one is addictive! Creamy, nutty with a hint of freshness and acidity, this white chocolate pistachio raspberry brownie is your next favorite one.

Prep:
10
minutes
Cook:
65
minutes
TOtal:
75
minutes

Ingredients

  • 100g (3.5 oz) white chocolate chips or chunks (for melting)
  • 100g (3.5 oz) white chocolate chunks (prefer larger pieces)
  • 170g (3/4 cup) unsalted butter
  • 50g (1/4 cup) granulated sugar
  • 55g (1/4 cup) brown sugar
  • 4 eggs
  • 5ml (1 tsp) vanilla extract
  • 338g (2 + ¼ cup) all-purpose flour
  • 2ml (1/2 tsp) salt
  • 145g (1 cup) roasted pistachios
  • 250 ml (1 cup) frozen raspberries

Instructions

  1. Prepare an 8 inch (20 cm) square mold lining it with parchment paper and greasing the sides that are not covered.
  2. Melt 100gr of white chocolate in a water bath and add half the butter with it. Mix well and let cool on the side.
  3. Preheat the oven at 320 ˚F (160˚C).
  4. Crush the pistachios. You can cut them lengthwise. Make sure to keep some larger pieces. Set aside.
  5. In a large bowl, mix the sugars, eggs and vanilla extract.
  6. Add in the melted chocolate and butter mixture and mix well.
  7. Mix flour and salt and add it to the batter in 3 times.
  8. Add in the crushed roasted pistachios and white chocolate chunks. Incorporate well.
  9. Pour the batter into the prepared pan and even the surface with a spatula.
  10. Place the frozen raspberries on top of the brownie.
  11. Bake for 30 to 35 minutes or until the center of the brownie is firm but still wet.
  12. Let the brownie cool down a bit in the pan before getting it out and serving.
  13. Enjoy!