Raspberry and White Chocolate Brownies

• 12 cup butter
• 2 ounces white chocolate baking squares, chopped
• 2 eggs
• 23 cup sugar
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 12 cup chopped toasted almond
• 12 teaspoon baking powder
• 1 dash salt
• 1 cup fresh raspberry
• 2 ounces white chocolate baking squares, melted

1. Line an 8 inch square baking pan with foil, extending foil over edges of pan; grease foil; set pan aside.
2. In a medium saucepan, melt butter and the chopped white baking chocolate over low heat, stirring constantly; remove from heat; stir in eggs, sugar, and vanilla with a wooden spoon.
3. Lightly beat just until combined; stir in flour, almonds, baking powder, and salt.
4. Spread batter in prepared pan; sprinkle with raspberries; bake at 350 for 30-35 minutes or until golden.
5. Cool completely in pan on wire rack.
6. Using foil, lift brownies from pan; cut with a 2-inch round cutter or cut into bars.
7. Drizzle cutouts or bars with melted white chocolate; let stand until set.
8. To storeplace in a single layer in an airtight container; cover.
9. Store at room temperature up to 3 days or freeze undrizzled brownies up to 3 months; thaw brownies then drizzle.

butter, white chocolate, eggs, sugar, vanilla, flour, almond, baking powder, salt, fresh raspberry, white chocolate

Taken from www.food.com/recipe/raspberry-and-white-chocolate-brownies-198894 (may not work)