Training up a new apprentice is never easy. Enthusiastic, loaded with questions, can we do this, can we do that but my new trainee Hamza Zaboudji has been working hard at developing new recipes for our afternoon tea breaks.
When Hamza asked about making white chocolate brownie I thought it was a terrible idea, it would be discoloured through the baking process and the white chocolate would split when melted with the butter but how he rectified it and pulled of this blinder of a brownie is pure genius.
White chocolate raspberry brownie
420 g good quality white chocolate chopped, 110g good quality butter, diced
5 whole Eggs, 250g sugar
270g sifted self rising flour,
1 punnet of raspberries
Preheat oven to 120oc
Butter and line a 12″ tray bake tray with grease proof paper and set aside.
Melt the chocolate and butter in a bowl over a pan of slowly simmering water until everything has dissolved.
If the chocolate and butter do not combine well, use a stick blender or bamix to blitz together which will bring it together.
Set aside and allow to cool slightly.
Now we can tip your eggs and sugar into a food mixer with a whisk attachment. Whisk on a high speed until doubled in size.
Fold the chocolate and egg mix together, then fold in the sifted flour.
Transfer to yiur prepared tray, tame your raspberries and for them over the brownie. Push the raspberries into the mix with your finger.
Slide the brownie into the pre heated oven and cook for 30minutes. Allow to cool, refrigerate, cut and serve.
Good Job Hamza, we look forward to seeing more great recipes from you in the future.