Brownies made with white chocolate are soft and fudgy and sweet. I wondered what the tang of strawberry would be like with them, cooked as a swirl through the white cake.
I made a standard batch of white brownie. I took 75g of strawberry jam and 100g of fresh strawberries, chopped. I put a layer of the plain batter in the cake tin first, to reduce the chance of the strawberries making everything too sticky to handle when eating. I then lightly stirred the strawberry pulp into the rest of the batter and spooned on top.
Ingredients
125g butter
250g white chocolate
4 eggs
350g sugar
2 tsp vanilla
400g flour - I used 150g almond, 250g my usual mixture ((40% urid, 40% tapioca, 20% cornmeal)
75g strawberry jam
100g fresh strawberries
Melt chocolate and butter - 2 mins on medium in the microwave works for me.
Mix sugar, eggs and vanilla. Check chocolate not too hot then stir into egg mixture. Stir in flour. Place in greased/lined tin and bake.
Cooked for 25 mins at 180C and 20mins at 160C, the brownie is crisp on the edge and squishy in the middle. I think a bit more strawberry might be better, but served with some fresh strawberries this is very good.
