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Preheat oven to 180 ° C

Grease and flour a anti6adhésif square pan (mine was 20 cm x 30 cm square). Book.

Melt the white chocolate in a water bath (whichever you prefer). Let cool to room temperature.

In a bowl mix flour and salt.

In another bowl, mix the sugar and butter with electric mixer until the mixture is creamy. Eggs, vanilla and bitter almond extract.

Then add the melted by mixing just enough to combine chocolate.
Finally, mix the flour and at low speed just until combined (do not overmix).
Stir in the chocolate chips with a spoon, then gently mixed frozen raspberries until the fruit distributed throughout the dough.

Pour the mixture into the pan covered with parchment paper and smooth the surface.

Bake for about 40 minutes or until the top and the sides are lightly browned and a toothpick inserted in the center comes out with a few crumbs stuck (so that the brownies be very soft).
Cool completely before cutting into squares.
Store at room temperature.

Ingredients:

• 170g white chocolate
• 180g flour Bio
• 02:01 Coffee cup salt
• 150g sugar cane blond
• 100g soft butter Bio
• 4 large organic eggs
• 2 cup coffee vanilla extract
• 1 cup coffee bitter almond taste
• 100g white chocolate chips
• 125g frozen raspberries, not thawed

Total time: Preparation + cooking time: 55 min
Yield: 8 people