These brownies (which are more on the fudgy side than cakey) incorporate FOUR kinds of chocolate: unsweetened, bittersweet (or semi), milk and white. The milk is left as “chunks” within the finished product, and the white chocolate acts as an icing. I’m not even a big fan of white chocolate, but somehow turning it into a ganache really works, and I loved it! Dorie suggests adding nuts- no nuts for us though. We’re not really a nut family Raspberries are completely optional, but they made for a great addition (and a pretty picture too!)
