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White Chocolate Brownies

Image of White Chocolate Brownies

75g/3oz/6 tbsp unsalted (sweet) butter, diced
400g/14oz white chocolate, chopped
3 eggs
90g/3½oz/½ cup golden caster (superfine) sugar
10ml/2 tsp vanilla essence (extract)
90g/3½oz/¾ cup sultanas (golden raisins)
Coarsely grated rind of 1 lemon, plus 15ml/1 tbsp juice
200g/7oz/1¾ cups plain (all-purpose) flour


Makes: 18


1. Preheat the oven to 190°C/375°F/Gas 5. Grease and line a 28 x 20cm/ 11 x 8in shallow baking tin (pan) with baking parchment

2. Put the butter and 300g/11oz of the chocolate in a bowl and melt over a pan of gently simmering water, stirring frequently.

3. Remove from the heat and beat in the eggs and sugar, then add the vanilla essence, sultanas, lemon rind and juice, flour and the remaining chocolate.

4. Tip the mixture into the tin and spread into the corners. Bake for about 20 minutes until slightly risen and the surface is only just turning golden. The centre should still be slightly soft. Leave to cool in the tin.

5. Cut the brownies into small squares and remove from the tin.

Energy 235Kcal/984kj; Protein 4.3g; Carbohydrate 30.3g of which sugars 21.8g; Fat 11.6g of which saturates 6.6g; Cholesterol 47mg; Calcium 88mg; Fibre 0.4g; Sodium 65mg

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