Cook this: White chocolate, raspberry & pistachio brownies


It seemed like a good idea at the time. How many stories start like this and end really, really badly? A high percentage, right? I’m still not sure how, because I’m usually the poster girl for these kind of stuff ups, but this recipe is somehow the exception to the rule and miraculously turned out really, really well!

This was not a pre-meditated recipe. One day, I got bored and wanted to eat (standard). I wanted to bake something sweet and sugary and chocolatey (also standard). I was also already in my PJs at 11am on a Saturday and couldn’t be bothered getting changed to leave the house and buy ingredients at the supermarket (wish it wasn’t, but this too is standard), so I was limited to what I already had. White chocolate, frozen raspberries, and an 85g packet of pistachios.

As with most of these ideas, I consulted a few recipes, didn’t really like any of them completely, wrote a few notes from each, discarded the notes and just gave it a crack. The sugar Gods were looking out for me that day, because they came out an absolute treat. While not traditional chocolate, they’re still dense and very sweet, so the acidic punch from the raspberries balance it out really nicely. A great change from the standard dark chocolate brownie, and pretty easy to put together too!


– 300g white chocolate, broken into pieces
– 190g butter, chopped
– 1 cup caster sugar
– 285g plain flour, sifted
– 3 eggs at room temperature, lightly whisked
– 1 heaped cup of frozen raspberries
– 85g pistachios, slightly crushed


1. Pre-heat the oven to 160°C and line a lamington tray with non-stick baking paper.
2. Melt the chocolate and butter in a heatproof bowl over a small pot of simmering water. Stir until completely melted and smooth, and set aside for 5 minutes to cool.
3. Stir in the eggs with a wooden spoon, then the sugar and the sifted flour.
4. Gently stir in the pistachios, then the raspberries – try not to over stir or the batter will turn pink.
5. Pour the batter into the tin, smooth it out and bake for 40 minutes, or until lightly golden and set, but still a little chewy inside as a good brownie should be!
6. Allow to cool completely in the tin before taking it out to slice up.


It’s like a super thick, dense mudcake/brownie hybrid creature. You just need to take care not to over cook it as it’ll lose its chewy brownie-like centre. I’m a big fan of white chocolate for a bit of a change every now and then, and I’m sure you could use this brownie base to mix just about anything in – it’s pretty versatile. Enjoy!


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