White Chocolate and Raspberry Squares

Name: White Chocolate and Raspberry Squares
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 6 oz (180g) white chocolate, coarsely chopped; 1 cup (250 ml) unbleached flour; 1/2 teaspoon (2.5 ml) baking powder; 3/4 cup (180 ml) sugar; 2 eggs; 2 teaspoons (10 ml) vanilla extract; 3 tablespoons (45 ml) milk; 1 cup (250 ml) fresh raspberries

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Preparation 20 min
Cooking 40 min
Servings 8

Végétarien
Sans noix

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Ingredients

- 6 oz (180g) white chocolate, coarsely chopped
- 1 cup (250 ml) unbleached flour
- 1/2 teaspoon (2.5 ml) baking powder
- 3/4 cup (180 ml) sugar
- 2 eggs
- 2 teaspoons (10 ml) vanilla extract
- 3 tablespoons (45 ml) milk
- 1 cup (250 ml) fresh raspberries

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) square dish.
- In a double boiler, melt the chocolate, stirring constantly. Set aside.
- In a bowl, sift together the flour and baking powder.
- In another bowl, beat the sugar and eggs with an electric mixer until the mixture is pale and creamy. While beating, add the melted chocolate and vanilla. Add the dry ingredients alternately with the milk, stirring with a wooden spoon. Gently fold in the raspberries.
- Pour into the pan. Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan. Cut into squares.

Personal Note

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This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

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White Chocolate and Raspberry Squares

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-Stick Square Pan