White Chocolate Chip And Rasperry Brownies

• 1/2 cups Butter, Melted
• 1 cup White Sugar
• 2 whole Eggs
• 1/2 cups Self-Rising Flour
• 1/3 cups Unsweetened Cocoa Powder
• 1/4 teaspoons Salt
• 1 teaspoon Vanilla Extract
• 1/2 cups White Chocolate Chips
• 1 cup Whole Raspberries
• 4 dashes Powdered Sugar, For Dusting

1. Heat the oven to 350u0b0F. Lightly grease an 8x8 baking dish with cooking spray.
2. Beat together the butter and sugar until well combined. Beat in eggs one at a time, mixing well after each addition. Add the flour, cocoa powder and salt and mix until just combined. Mix in the vanilla and stir in the white chocolate chips. Lastly, gently fold in the raspberries, as they are very fragile and you want them to stay in one piece if possible.
3. Spread mixture evenly and gently in the baking dish. Bake for 30 minutes or until a toothpick comes out clean. Do not over bake.
4. Remove from the oven and allow to cool on a cooling rack. Once cooled, lightly dust the top with powdered sugar and serve.

butter, white sugar, eggs, flour, cocoa, ubc, vanilla, white chocolate chips, whole raspberries, sugar

Taken from tastykitchen.com/recipes/desserts/white-chocolate-chip-and-rasperry-brownies/ (may not work)