Raspberry White Chocolate Brownie Heart

Raspberry White Chocolate Brownie Heart

I’m catching up on past baking projects from last month. First off, was it cliché to make a brownie in the shape of a heart for Valentine’s Day? What about a raspberry white chocolate brownie in the shape of a heart? My excuse is that I’ve never owned a heart shaped pan until recently. I’ve tried to cut down on the acquisition of novelty pans and baking items in the past years, because it’s a fine line between buying a cute gingerbread house mold for Christmas and looking up one day to find your kitchen bursting with Halloween cookie cutters, mini donut (and donut hole) pans, and Fourth of July lollipops molds. Still, I reasoned, a simple heart is a basic, and one might say, even essential shape. When you’re tasked with making treats for your daughter’s preschool class, it suddenly becomes very essential. I have to admit that with a kid in the house, I have a feeling you may find aforementioned Halloween cookie cutters and Fourth of July lollipop molds appearing in my kitchen whether I will it or no in the future.

Ingredients

  • 5 ounces bittersweet chocolate
  • 3 ounces semisweet chocolate
  • 6 tablespoons unsalted butter
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 tablespoons cocoa
  • 100 g (4 oz) white chocolate, coarsely chopped
  • 300 g (12 oz) raspberries
Read the whole recipe on Dessert First