This is part of my series where I take vintage recipes I find at antique stores and try them out. These are very sweet (almost like butter bars) so I would absolutely add the raspberries or serve with raspberry sauce. Recipe below.

White Chocolate Brownies

Ingredients

8 oz high quality white chocolate (Lindt)

3/4 cup cold unsalted butter, chopped into small cubes

2 eggs, room temp.

2 egg yolks, room temp.

1 1/4 cups granulated white sugar

1 tbsp vanilla extract

1 tsp salt

1 3/4 cups all-purpose flour

1 cup fresh (washed and fully dry) raspberries

Directions

1. Preheat the oven to 350 degrees. Lightly grease and line a 9×9 dish with parchment paper.

2. Melt the butter and white chocolate together in a double boiler (or microwave) over medium-low heat. Stir continuously. Remove from heat and let cool slightly.

3. Add eggs, egg yolks, sugar, salt, and vanilla to a large bowl and beat until smooth. Add the white chocolate mixture and whisk until combined.

4. Fold flour in and mix until just combined. Do not over mix. You can fold the raspberries right into the batter right now or use later as a sauce.

5. Pour the white chocolate brownie batter into the prepared pan and bake for 30-35 minutes. Let brownies cool completely in the pan on a wire rack.

6. Once cool slice into 16 small squares and if you did not bake the raspberries within the brownies, simply smash them in a small bowl with a fork and add one tablespoon of water. Mix until you have a good consistency. Pour over brownie and enjoy.

Tips: ** These brownies are very fudgey. I personally think the brownies taste even better when refrigerated. You can also make a tart blackberry sauce to cut some of the sweetness.