Dark and white chocolate brownies

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This recipe is classed as easy

Rating 3.55 / 5 (75 votes)

Prep time:
15 min
Cook time:
45 min
Makes 24 pieces

Rich and fudgy brownies studded with juicy raspberries, nuts and chunks of Divine white chocolate from Linda Collister, author of the Great British Bake Off cook books.


1. Preheat the oven to 180C/ fan 160/ gas 4. Grease a baking tin or brownie tin, preferably 28cm x 18cm x 2.5cm, and line with greaseproof paper.

2. Put the dark chocolate into a heatproof bowl set 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.

3. Whisk the butter and sugar together in a bowl until light and fluffy. Gradually add the eggs, beating well after each egg is added.

4. 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 nuts and white chocolate pieces until the mixture is evenly blended.

5. Spoon half the mixture into the prepared tin and spread evenly. Scatter the raspberries over the top of the brownie mixture, top with remaining mixture and spread evenly.

6. Bake for 30-40 minutes until the mixture feels firm when pressed. Remove from the oven and cool in the tin on a wire rack. When cold cut the brownie into 24 squares.

Find out more about Divine Chocolate.
Photo: Hilary Moore for Divine Chocolate.

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Latest Comment


Today, I've made these Dark and white chocolate brownies! I was so excited because I made them for the first time, but they turned out beautiful and tastes absolutely delicious!

Elena Iksar Elena Iksar  Posted 27 Sep 2013 1:12 PM

Hi eganruth, thanks for your comment- I have checked the original recipe and you will need 4 large eggs at room temperature. I have amended the recipe.

Happy baking!


Anna -Good Food Anna -Good Food  Posted 25 Sep 2012 3:58 PM

How many eggs go into this?

eganruth eganruth  Posted 25 Sep 2012 1:44 PM