Recipe: White chocolate brownie with pistachios and raspberries

Created by the team at Five Sails restaurant, this baked creation pairs toasted pistachios with fresh raspberries and white chocolate for a truly decadent treat.

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While we typically stick closer to savoury recipes for our wine match pairings, this one was simply too good to pass up. Created by the team at Five Sails restaurant, this baked creation pairs toasted pistachios with fresh raspberries and white chocolate for a truly decadent treat:

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White Chocolate Brownie with Pistachios and Raspberries

8 oz (226 g) white chocolate coins, melted

1/2 cup (125 mL) butter

1 1/2 cups (375 mL) sugar

2 cups (250 mL) all-purpose flour

1/4 tsp (1 mL) baking powder

2 large eggs

1/2 tsp (2.5 mL) salt

2 oz (58 g) fresh raspberries

2 oz (58 g) pistachios, toasted

Chantilly

7 oz (198 g) cream

2 oz (58 g) Icing sugar

1/2 vanilla bean scraped out

Preheat the oven to 350 F. Grease and flour an 8-inch square pan.

In a sauce pan melt the 1/2 cup butter and add the melted chocolate. Remove from heat and stir in the mixed sugar and eggs. Beat the mix for 2 minutes with a hand-mixer or in a stand mixer. Add 2 cups of sieved flour, then add the baking powder and salt.

Spread batter into prepared pan.

Add some of the pistachios and half of the raspberries on top of the batter. Keep remainder for garnish.

Bake in the preheated oven for 25-30 minutes, watching carefully to make sure as not to overcook. Whisk the Chantilly with all ingredients and keep in the fridge.

If desired, cut the finished brownie into a shape and garnish with Chantilly cream, raspberries, pistachio and fresh mint. Enjoy!

Serves six.