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. They are such a perfect flavour pairing!
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!
- 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 flavour 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.
- White chocolate – pure white chocolate adds sweet milky creaminess to contrast the tangy raspberries.
- Fresh or frozen raspberries – fresh raspberries are ideal for this recipe since they don't carry excess moisture, but read below for my tip if you can only have access to frozen raspberries.
STEP BY STEP INSTRUCTIONS FOR RASPBERRY WHITE CHOCOLATE BROWNIES
- 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. Beat in vanilla and salt.
- STEP 3). Add melted chocolate. Stir warm chocolate mixture into the egg mixture until evenly blended.
- STEP 4). Add flour. Stir in flour until well incorporated and smooth.
- STEP 5). Fold in white chocolate and raspberries. Add the white chocolate chunks and fold them through. Poke the raspberries into the batter and then sprinkle a few extra white chocolate chunks on top. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.
- STEP 6). Bake until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs, 20-25 minutes. Transfer pan to a wire rack and let cool completely.
EXPERT BAKING TIPS
- Do not mix the raspberries into the batter. Instead just poke them in after the batter is in the pan. This will prevent the raspberries from breaking up and releasing too much moisture into the batter.
- Be sure to not over-bake the brownies or they can end up more dry instead of dense and fudgy.
- Let the finished brownies chill in the fridge for at least 2 hours before slicing to ensure you get those nice clean slices.
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.
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 store these 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 CheesecakeBetter Than Box Brownie Mix RecipeThe BEST Small Batch Fudge BrowniesBuckeye Peanut Butter Fudge BrowniesBEST Fudgy Brownie Recipe with Shiny CrustThe BEST Fudgy Flourless Brownie Cookies
White Chocolate Raspberry Brownies
- Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper leaving a 2-inch overhang at each side.
- In a medium heatproof bowl set over a pot with ½-inch of barely simmering water, stir together dark chocolate, butter and salt using a spatula until completely melted, smooth and glossy.
- Meanwhile, whisk eggs and in a medium bowl just enough to blend and break up the yolks. Gradually add sugar in a steady stream while whisking constantly. Once combined, whisk vigorously by hand until pale and thick. This will take about 1 minute. Add warm chocolate mixture and vanilla extract and whisk until evenly blended.
- Using a rubber spatula, gently stir in flour until well incorporated and batter is smooth. Fold in white chocolate chunks and raspberries. Pour batter into prepared pan and spread it out into the corners then top with a few more white chocolate chunks and raspberries.
- Bake for 20-25 minutes until the top is shiny and a cake tester inserted into the center of the brownies comes out with a few moist and sticky bits.
- Transfer pan to a wire rack and let cool completely, then refrigerate for 1 hour before slicing and enjoy!