FUDGY White Chocolate Raspberry Brownies

Name: White Chocolate Raspberry Brownies
Prep time: 40 min
Cook time: 25 min
Ingredients: 4 ½ oz 125g bittersweet chocolate (70% cocoa); 7 tbsp 100g unsalted butter; ½ tsp salt; 2 large eggs (at room temperature); 1 cup 200g granulated sugar; 1 tsp 5ml pure vanilla extract; ¼ cup 21g cocoa powder (I prefer this one); ⅓ cup 50g all-purpose flour; ½ cup white chocolate chips (plus extra for topping); ⅔ cup 80g fresh raspberries (you will need to flash-freeze them) (plus extra fresh berries for topping)

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Brownies are never not a good idea, and these White Chocolate Raspberry Brownies have a melting fudgy texture with creamy white chocolate chunks and tart fruity raspberries contrasting the bitter dark chocolate. The combination of melted chocolate and cocoa powder means that these will be extra rich and the berries help balance the sweetness. It's such a great pairing! Make sure you read through the post to see my tip for keeping the raspberries intact when you mix them into the batter. If you love brownies as much as I do, then be sure to also check out my Best Homemade Brownies, Better Than Box Mix Brownies, and learn the science behind the shiny crust with my Perfect Shiny Crust Fudge Brownies.

white chocolate raspberry brownies square

WHY YOU WILL LOVE THIS RECIPE

Fast & easy to make - these brownies come together quickly and take less than 30 minutes to bake.
Fudgy texture - mixing the eggs with the right amount of sugar ensures that these brownies are moist and fudgy.
Rich dark chocolate brownies - any dark chocolate with 60 to 70% cocoa solids will work in this recipe for rich chocolate taste.
White chocolate chunks - use pure white chocolate with 100% cocoa butter for creamy taste. White chocolate and raspberries are such a delicious combination!
Tart raspberry brownies - juicy tart and sweet raspberries complement the sweet white chocolate and bitter dark chocolate so well!

INGREDIENTS FOR WHITE CHOCOLATE RASPBERRY BROWNIES

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

Dark chocolate - anything between 60 and 70% cocoa solids will work. I prefer Bittersweet Chocolate to complement the sweet white chocolate and tart raspberries. These bittersweet chocolate callets are very convenient.
Unsalted butter - the best brownies that have a soft fudgy texture are made with butter.
All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.
Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate. I like this Madagascar Bourbon Vanilla extract.

white chocolate raspberry brownies ingredients

Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy and they are less likely to have the shiny crust.
Egg - 2 whole eggs will provide majority of the structure in these brownies.
Cocoa powder - it's worth getting your hands on some good cocoa powder for making brownies! I love to use this Dutch Process cocoa powder for most chocolate recipes, and natural cocoa (un-alkalized) is also recommended for its fruity taste. Make sure you use unsweetened cocoa powder and not hot cocoa mix.
White chocolate - pure white chocolate adds sweet milky creaminess to contrast the tangy raspberries.
Fresh raspberries - OK, so my tip for this recipe is to use fresh raspberries and then you will freeze them for just 30 minutes. This will help them hold their shape so they don't mush up into the batter. Why can't you just use frozen berries? Well, commercial frozen berries have been frozen longer than 30 minutes so they likely have built up a lot of ice crystals that damage their cell structure and they will leach a lot of moisture into the batter. Moisture will make the brownies more cakey and also prevent the shiny crust from forming.

STEP BY STEP INSTRUCTIONS

STEP 1). Melt chocolate. In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy. You can also use the microwave with frequent stirring.
STEP 2). Beat eggs with sugar. Combine eggs with sugar in a large bowl and use a whisk to beat until pale, thick and fluffy.
STEP 3). Add melted chocolate. Stir warm chocolate mixture into the egg mixture until evenly blended. Mix in vanilla and salt.
STEP 4). Add cocoa and flour. Whisk in cocoa powder until smooth, then add the flour and fold it in gently.
STEP 5). Fold in white chocolate and raspberries. Add the white chocolate chunks and fold them through. Add the flash-frozen berries and fold them in gently.
STEP 6). Bake. Scrape batter into prepared pan and gently smooth it out. Poke extra fresh raspberries onto the surface and bake until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs, 25-35 minutes. If you do freeze the raspberries then it could take up to 35 minutes to bake. If you decide to use fresh raspberries, then it will take closer to 25 minutes. Transfer pan to a wire rack and let cool completely.

white chocolate raspberry brownies stacked

EXPERT BAKING TIPS

Do not over-mix the batter. Brownies can get tough and dry if the batter gets over-mixed.
Flash-freeze your fresh raspberries. Freezing them just until they are solid will help them hold their shape and prevent the raspberries from breaking up and releasing too much moisture into the batter.
Fold the raspberries in gently. Still be careful when folding the raspberries into the batter because if you use too much force, the frozen berries can crumble.
Watch the baking time. The frozen berries will cool down the batter so it will take longer to bake. Check after 25 minutes - if the skewer comes out with wet batter attached, then they are still raw.
Let the brownies cool completely before slicing. You can also chill in the fridge for 2 hours before slicing to get those nice clean slices.

RECIPE FAQ

What type of chocolate should I use for white chocolate raspberry brownies?

I use bittersweet chocolate with 70% cocoa solids which makes perfectly chocolaty chewy brownies. If yo use semisweet chocolate, they will be too sweet since there is more sugar and less cocoa solids.

What type of cocoa powder is best for white chocolate raspberry brownies?

This recipe requires melted chocolate AND cocoa powder. It intensifies the chocolate taste and also creates a softer melting texture. You can use any type of cocoa powder - natural or Dutch process. However, since the berries are already so fruity, I like the more roasted notes of this Dutch Process cocoa powder.

Can I add dark chocolate chips to this brownie recipe?

Yes you can! If you'd like to add dark chocolate chips, this recipe will still work the same.

How to get the shiny crust on brownies?

It's about dissolved sugar. If you see my Perfect Shiny Crust Brownies recipe, I explain how the shiny top is achieved when sugar is thoroughly dissolved. Whisk the sugar into the eggs first. This will help it dissolve some, and also the bonds between sugar and egg proteins is what creates the thin tissue like crust. To help this along, always use room temperature (not cold) eggs. The warmer temperature helps sugar dissolve. The longer you whip the eggs with the sugar, the thinner and shinier the crust will be.
TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.

Why are my brownies dry?

The main reasons why these would turn out dry is if they are over-baked, over-mixed, or you used too much flour. Brownies usually take no more than 25 minutes to cook if baked in a metal 8x8-inch pan, but these may take longer due to the frozen berries. Measure the flour accurately too because too much flour will make them dry.

Can I use frozen raspberries for these White Chocolate Raspberry Brownies?

I would not recommend frozen raspberries since they can release a lot of moisture into the batter and it will prevent the brownies from setting up properly and developing the shiny crust. If your only option is to use frozen raspberries then I would recommend letting them thaw just slightly (for 10 minutes) in a strainer so any excess liquid comes out. Then pick out only the whole intact berries and pat them dry before adding he brownie batter.

How do I know when brownies are baked?

Brownies are baked when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean then the brownies are over-baked and if the skewer has wet batter then they are still raw.

How do I make clean slices on my brownies?

The trick to making clean slices for brownies is to chill them thoroughly and then use a hot dry knife. Dip the knife in hot water and then wipe it clean and dry between each slice.

How do I store white chocolate raspberry brownies?

These brownies will keep at room temperature in an airtight container for 1 to 2 days, however I would recommend storing them in the refrigerator if you plan to keep them for longer due to the moisture from the berries.

If you love brownies, check out these recipes!

Peanut Butter Fudge Swirl Brownie Bottom Cheesecake Better Than Box Brownie Mix Recipe The BEST Small Batch Fudge Brownies Buckeye Peanut Butter Fudge Brownies BEST Fudgy Brownie Recipe with Shiny Crust The BEST Fudgy Flourless Brownie Cookies

Video

White Chocolate Raspberry Brownies

Christina Marsigliese

Extra fudgy, melt-in-your-mouth dark chocolate brownies with white chocolate chunks and juicy raspberries! These are bitter, sweet and tart and so addictive!

5 from 11 votes

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Prep Time 40

Cook Time 25

Servings 16 brownies

Ingredients

4 ½ oz 125g bittersweet chocolate (70% cocoa) coarsely chopped
7 tablespoon 100g unsalted butter
½ teaspoon salt
2 large eggs at room temperature
1 cup 200g granulated sugar
1 teaspoon 5ml pure vanilla extract
¼ cup 21g cocoa powder (I prefer this one)
⅓ cup 50g all-purpose flour
½ cup white chocolate chips plus extra for topping
⅔ cup 80g fresh raspberries (you will need to flash-freeze them) plus extra fresh berries for topping

Instructions

Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
First freeze the raspberries. Place them on a tray lined with waxed paper or parchment paper and freeze for 30 minutes until hardened.
Make the brownie batter. In a medium heatproof bowl set over a pot with ½-inch of barely simmering water, stir together dark chocolate and butter using a spatula until completely melted, smooth and glossy. You can also melt it in the microwave in short 20 seconds bursts with frequent stirring.
Combine eggs and sugar in a large bowl and whisk vigorously until pale and thick. This will take about 1 minute. Add warm chocolate mixture, vanilla and salt and whisk until evenly combined. Add cocoa and whisk it in.
Using a rubber spatula, gently stir in flour until well incorporated and batter is smooth. Fold in white chocolate chunks and flash-frozen raspberries. Scrape batter into prepared pan and spread it out gently into the corners then top with a few more fresh raspberries.
Bake for 30-35 minutes until the topis shiny and a cake tester inserted into the center of the brownies comes out with a few moist and sticky bits. About 15 minutes into baking, sneak in and quickly pop a few white chocolate chunks on top. I do this a little later into the baking time since white chocolate has a tendency to burn if exposed to dry heat. If you don't freeze the raspberries then it will take closer to 25 minutes to bake.
Transfer pan to a wire rack and let cool completely, then refrigerate for 1 hour before slicing and enjoy!

Fudgy White Chocolate Raspberry Brownies

WHY YOU WILL LOVE THIS RECIPE

INGREDIENTS FOR WHITE CHOCOLATE RASPBERRY BROWNIES

STEP BY STEP INSTRUCTIONS

EXPERT BAKING TIPS