This is a simple, but lovely gooey traybake, ready in a flash and with a lasting chocolatey effect! This White & Dark Chocolate Brownies recipe uses a combination of fruit and nuts to elevate the flavour and crunchiness of these bakes. It can be made using either cacao powder or cocoa powder; our test kitchen used Food Thoughts Organic Cocoa Powder for the recipe trial.
You can choose your favourite nuts for this white & dark chocolate brownies recipe or if you have a nut allergy, simply these omit them or replace them with Food Thoughts Roasted Cacao Nibs made of 100% roasted cacao – they taste delicious and add great texture to the brownies. And they contain no added sugar.
This recipe can also be adapted for a gluten free diet – replace the plain flour with a gluten free option.
You will need
- 200g Food Thoughts Luxury Dark Chocolate Chips
- 100g unsalted butter, at room temperature
- 200g caster sugar
- 4 large eggs, at room temperature
- 60 g plain flour (or GF flour)
- 60 g Food Thoughts Organic Cocoa Powder
- 50g chopped nuts (eg walnuts, pecans, pistachio) optional
- 100g Food Thoughts Luxury White Chocolate Chips
- 150g fresh raspberries or cherries (pitted)
Preheat the oven to 170C/ fan 160/ gas 4. Grease a baking tin or brownie tin, preferably 28cm x 18cm x 2.5cm and line with greaseproof paper.
Put the dark chocolate chips into a heatproof bowl and either melt in 30 second increments in the microwave OR sit over a pan of hot, but not boiling, water, making sure the base of the bowl does not touch the water. Leave to melt, stirring occasionally, then remove the bowl from the pan.
Whisk the butter and sugar together in a bowl until light and fluffy. Gradually add the eggs, beating well after each egg is added.
Add the vanilla extract, the melted chocolate and stir in gently using a spatula. Sieve the flour and cocoa into the bowl then fold in the half of the nuts and white chocolate pieces until the mixture is evenly blended.
Spoon half the mixture into the prepared tin and spread evenly. Scatter the fruit over the top of the brownie mixture, top with remaining mixture and spread evenly. Scatter the remaining nuts and fruit on top then place on middle shelf of oven.
Bake for 25-35 minutes until the mixture feels firm when pressed. But not too hard! Remove from the oven and cool in the tin on a wire rack. When cold cut the brownie into 24 squares and dust with icing sugar or cocoa powder. They can be served warm as well with a touch of cream – enjoy!