These are not your ordinary brownies! They're made with white chocolate instead of dark chocolate, they're filled with raspberries and topped with whipped white chocolate-raspberry ganache. They might look a little fancy, but these are as easy to make as any typical brownie.

2 sticks (8 oz, 230 g) unsalted butter

14 oz (400g) white chocolate , chopped

1 cup minus 1 tablespoon (7 oz, 200g) granulated sugar

4 eggs

2 teaspoons vanilla

2 cups (10 oz, 285g) all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

10 oz white chocolate chips

1 1/2 cups (7.5 oz, 210g) frozen raspberries

1/2 cup (120 ml) heavy cream

10 oz (280g) white chocolate, chopped to pieces smaller than a pea

1/2 cup (2.5 oz, 70g) Frozen raspberries

Butter a 13x9 inch baking pan
Line the pan with either parchment paper or foil see how to line the pan here
Preheat the oven to 325°F convection or 350°F regular
Whisk together the flour, salt, baking powder in a small bowl, set aside
Put the white chocolate and butter into a microwave safe bowl
Microwave for 30 second intervals, stirring between each interval, until the white chocolate is melted.
Stir the sugar into the melted chocolate, then stir in the eggs and vanilla
Add the flour and stir until it is completely incorporated.
Fold in the white chocolate chips.
Pour the batter into the prepared pan and smooth to an even layer
Dot the frozen raspberries all over the surface of the brownies
Gently push the raspberries into the batter
Bake until the brownies are golden brown and a toothpick inserted in the center has moist crumbs but not raw batter. About 50-55 minutes.
Cool completely before icing.
Heat the heavy cream in the microwave until scalding hot.
Pour the cream over the chopped white chocolate.
Do not stir!
While the ganache is melting, defrost the 1/2 cup frozen raspberries in the microwave just until softened.
Place a sieve over the ganache. Place the defrosted raspberries into the sieve.
Press the raspberries with a silicone spatula so they release their juice into the ganache, leaving the seeds in the sieve.
Gently stir the ganache until completely combined.
If there are still bits of unmelted white chocolate, remove 1/2 cup of ganache and heat it in the microwave for 30 seconds.
Add the warmed ganache back to the bowl and stir until all the white chocolate is melted.
Set the ganache aside at room temperature until the brownies are cooled and ready to frost.
Use the parchment paper or foil lining to lift the brownies out of the pan onto a cutting board. Peel off the paper.
Whip the cooled ganache until it is light and airy but still soft enough to spread.
Immediately spread the ganache onto the brownies and allow to set completely before cutting (see note)
Cut into 32 squares (for clean edges wipe the knife with a damp cloth between cuts)