Monday Munchies: Raspberry and White Chocolate Fudge Brownies

I've been trying some new recipes that I really love.  I've also been struggling to make my blog more regular and easier to manage.  Enter Monday Munchies.  Each Monday I'm going to share a recipe that I've made and enjoyed.  Chances are these won't be totally original recipes nor will the pictures be mine but I'll link you up to my source so you can check it out for yourself.  I will be adding my version of each recipe because I can't follow directions when it comes to cooking no matter how hard I try.  I hope you find something here that inspires you to munch.

For the first Monday Munchies I'm sharing a recipe for Raspberry and White Chocolate Fudge Brownies.  I found this recipe while searching for a way to use some raspberries frozen from our garden.  My children aren't particularly fond of raspberries and I didn't want to waste them but really didn't have any go-to recipes for raspberries. 

The first recipe that caught my eye was for Raspberry White Chocolate Scones.  The pictures are amazing and they look delicious but the recipe called for grating frozen butter.  I'm a lazy, impulsive cook and this seemed like something I'd never get coordinated.  Honestly, the only reason I can make things that call for softened butter is because I can do that in the microwave.  So my search continued.  The other challenge is that this is the end of the month and I overspent my grocery budget so whatever I make must come from the ingredients on hand.

This is the recipe I'm sharing and it's a keeper.



Raspberry and White Chocolate Fudge Brownies

½ c white chocolate chips
1 c flour
1/2 c sugar
¼ c unsalted butter
1 t vanilla
2/3 c white chocolate chips
1 c raspberries, fresh or frozen

Preheat oven to 325 degrees F. Grease 8 inch pan. Heat 1/2 c white chocolate chips in microwave 30 seconds, stir and heat at 30 second increments until melted and smooth.
With mixer cream butter and sugar, add eggs and vanilla. Add melted white chocolate. Stir in flour until just blended. Fold in white chocolate chips. Gently fold in raspberries. Spread evenly in baking pan. Bake 40-45 minutes.

Now, this really is a fool proof recipe because H12 made it for us and she added the melted white chocolate chips to the butter, eggs and vanilla before she added sugar.  The recipe also called for softened butter but H12 went straight for melted butter and that worked fine.  After I watched her scraping white chocolate and egg gunk off the inside of the mixer bowl I did an eye roll and a huffy breath and she kicked me out of the kitchen. Like I said, this is a 12 year old master cook proof recipe.