Fudgy White Chocolate Raspberry Brownies

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.

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.

• 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.

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

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