Add custard powder to blondie mix for an extra fudgy texture.

200g dark chocolate, broken into chunks; 100g milk chocolate, broken into chunks; 250g pack salted butter; 400g soft light brown sugar; 4 large eggs; 140g plain flour; 50g ;.

Sitr in white chocolate chips. This raspberry and white chocolate crumble is comfort in a bowl.

Melt the butter and chocolate together over a low heat in a small pan, stirring occasionally until smooth.

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Scatter over the raspberries,. Melt the butter in a jug. Place in a bowl with the sugar and eggs.

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2. Whisk the. Preheat the oven to 180C/350F/Gas 4.

Super easy to whip up it takes 10 minutes prep in total. RT @EricAndersonV: White Chocolate, Raspberry & Pistachio Tiramisu https://nigella.

Melt the butter and chocolate together over a low heat in a small pan, stirring occasionally until smooth.

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350 grams dark chocolate (55-60% cocoa solids) 250 grams unsalted butter; 3 large eggs (free range) 250 grams dark brown muscovado sugar; 100. 5 oz) all-purpose flour ¼ teaspoon salt 1 cup fresh raspberries.

Method. .

Preheat the oven to 170°C/160°C fan/350 F/Gas 4 and grease and line a 20cm square cake tin with baking parchment.
Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes.
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It’s all done in just one bowl! Yes, really! Melt butter and chocolate together in a bowl.

Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth.

Dark brown muscovado sugar make these as gooey, chewy and moreish as possible. Preheat the oven to 170°C/160°C fan/350 F/Gas 4 and grease and line a 20cm square cake tin with baking parchment. Preheat the oven to 170°C/160°C fan/350 F/Gas 4 and grease and line a 20cm square cake tin with baking parchment.

. Sift over the flour, baking powder and cocoa and mix to. Prepare cheesecake mixture: beat cheesecake ingredients until smooth and set. Stir in the sugar and add a dash of lemon juice to taste. Line an 18cm (7 inch) square tin with baking parchment or greaseproof paper brushed with oil.

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Melt the butter in a pan, then cook gently for about 5 minutes, until the white solids turn golden and the butter smells biscuity and sweet. Beat the cheesecake swirl ingredients together in a bowl with a whisk until smooth.

Prepare cheesecake mixture: beat cheesecake ingredients until smooth and set.

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Melt the butter in a jug.

Preheat oven to 180C/160Fan/350F.

In a bowl or jug, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.