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October 10, 2021

These brownies are perfectly fudgy, with dark & white chocolate rippled through and a punchy burst of flavour from raspberries! This recipe is from the new book, Everyday Cook, on sale Thursday the 7th of October!

You can buy your copy of Everyday Cook with the recipe for these brownies below:
US AMAZON: amazon.com/Everyday-Cook-Fast-Fresh-Favourites/dp/1529368928/
UK AMAZON: amazon.co.uk/Everyday-Cook-Fast-Fresh-Favourites/dp/1529368928?&linkCode=sl1&tag=author-newsletter-21&linkId=a0f00a97b849993c6a9e602df7121afe&language=en_GB&ref_=as_li_ss_tl
BARNES & NOBLE: barnesandnoble.com/w/everyday-cook-donal-skehan/1139558762?ean=9781529368925

Makes: 16 squares

Ingredients (US & METRIC):

100g (3½oz) dark chocolate, broken into pieces
100g (3½oz) white chocolate, broken into pieces
150g (5oz) unsalted butter, softened
200g (7oz) caster (superfine) sugar
75g (3oz) soft light brown sugar
3 large free-range eggs
1 tsp vanilla bean paste
150g (5oz) plain (all-purpose) flour
150g (5oz) raspberries

Check out the meal planning website: donalskitchen.com
Use the code DONAL20 for 20% off at the checkout.

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