These raspberry and white chocolate brownies are irresistible! Gooey dark chocolate brownies studded with white chocolate chunks and juicy fresh raspberries. If you’re looking for an easy yet impressive dessert, look no further!
If you love raspberries and chocolate together, this is the perfect recipe for you. The combination of the rich, dark brownie, fresh raspberries and creamy white chocolate is simply heavenly.
These brownies are rich, chewy on the outside and super fudgy on the inside. If they aren’t overbaked! If you generally find making brownies tricky, read on for all my tips and tricks on how to bake the perfect chocolate brownie……
white chocolate raspberry brownies ingredients
Here’s what you’ll need….
- real butter is an absolute must for making brownies. Please, no margarine or baking spreads. They contain water, vegetable oils or buttermilk which will mess with the texture of the bake. My number one preference would be unsalted butter. This allows you to control the level of salt.
- dark chocolate, with a minimum of 52% cocoa solids.
- 3 large eggs
- vanilla extract
- sugar – white granulated sugar is fine for this recipe, but white or golden caster sugar will work too.
- plain (all purpose) flour
- fine salt – please don’t forget to add salt. It’s an absolute must! Your brownies will taste flat without it.
- white chocolate. The better quality chocolate you use, the better the brownies will taste. I use Callabeut white chocolate callets. Green and Black’s white chocolate is also good (I also use this in my white chocolate and cranberry cookies recipe.)
- cocoa powder. Make sure to use proper cocoa powder, not drinking chocolate.
- fresh or frozen (not defrosted) raspberries.
How to make Raspberry and white chocolate brownies
1. Melt the chocolate and butter together in a saucepan over a low heat. As soon as the mixture has almost melted, remove from the heat and stir until the mixture is smooth. Stir in the vanilla extract.
2. Beat the eggs and sugar together until the eggs are really thick and pale. You want to get as much air in the mixture as you possibly can. This can be done by hand, but it’s best to use a stand mixer or hand held electric mixer.
3. Sift in the flour, cocoa powder and salt. Stir to mix. You should have a thick brownie batter.
4. Fold in the white chocolate and raspberries.
5. Pour the batter into a greased and lined 22cm square baking tin and bake for 25 minutes or until the brownie has set on top. It will still be soft in the middle, but it will firm up and set when cold.
6. Leave the brownie to cool completely in the tin before cutting, or the brownies will collapse. Once the tin has cooled down, I always chill brownies in the fridge for a few hours, but overnight is better.
recipe tips and troubleshooting
I’ve covered how to make the perfect brownies in my classic chocolate brownie recipe, but here are a few tips and tricks to ensure recipe success….
- The best quality your ingredients are, the better your brownies will be. That means using proper butter, good chocolate, vanilla and cocoa powder.
- Take your butter and eggs out of the fridge about 1 hour before baking.
- When melting the butter and chocolate, don’t allow the mixture to get too hot. Keep the heat as low as possible and do it slowly. You don’t want the chocolate to seize. When everything has almost melted but a few soft chunks of chocolate remain, take the pan off the pan and gently stir until the chocolate has melted completely.
- Don’t be shy when whisking the sugar and eggs together. You need to whisk them until the sugar has dissolved (it shouldn’t feel grainy) and the mixture has at least doubled in volume. An electric mixer is the best tool for this. If you don’t mind an arm workout, it can be done by hand!
- Don’t overbake the brownies or you will lose that gooey, fudgy middle that is the whole point of a chocolate brownie. They should still have a slight wobble in the middle when you remove them from the oven. A dry, overbaked brownie is a sad thing!
variations
- Use fresh or frozen blackberries instead of raspberries
- don’t like white chocolate? Use milk chocolate instead
- to enhance the chocolate flavour even more, stir 1/2 teaspoon of espresso powder or coffee granules into the melted chocolate and butter.
storing raspberry brownies
Since these brownies contain fresh fruit, they have a shorter storage life. They will keep in the fridge for up to 2 days.
freezing
Chocolate brownies freeze very well. Wrap them in double layers of baking paper and tin foil before freezing for up to 2 months.
more brownie recipes
Looking for a particular brownie flavour? Take a dive into my brownie, bars and traybakes archive!
love white chocolate and raspberries?
Try these recipes next….
Raspberry and white chocolate brownies
These raspberry and white chocolate brownies are the perfect dessert! Gooey dark chocolate brownies studded with creamy white chocolate chunks and juicy fresh raspberries.
Ingredients
- 200g butter
- 250g dark chocolate with a minimum of 52% cocoa solids
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 250g granulated or caster sugar
- 100g plain (all purpose) flour
- 1/2 teaspoon fine salt
- 25g cocoa powder
- 100g fresh raspberries
- 125g white chocolate chunks
Instructions
- Preheat oven to 180C/160Fan/350F/Gas mark 4. Grease and line a 22cm square tin with baking parchment.
- Melt the butter and chocolate together over a low heat in a small pan, stirring occasionally until smooth. Remove from the heat. Stir in the vanilla extract.
- Whisk the eggs and sugar together, then stir in the melted chocolate.
- Sift in the flour, salt, cocoa powder and white chocolate chunks.
- Pour half the batter into the tin, place the raspberries on top of the batter, then drop spoonfuls of batter on top of the raspberries.
- Use a spatula to spread the mixture out so all the raspberries are covered.
- Bake for 25-28 minutes or until the top is set - the brownies should still have a slight wobble in the middle.
- Leave to cool in the tin (I always leave mine overnight for easier cutting) before cutting into squares.
Notes
No fresh raspberries? You can use frozen instead - but don't defrost them first.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 303Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 105mgCarbohydrates: 32gFiber: 2gSugar: 28gProtein: 3g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
Your brownies look scrumptious, love the raspberry and white chocolate combo. xx
Thanks Julie, it’s a great combination xx
Wow! Sounds good. I want to make them for my nephew!
Thanks Ivette 🙂
YUM! I wish I hadn’t seen these, now I need brownies! Love what I’ve seen of your blog, look forward to following.
Thank you for the lovely comment and the follow Sadie, nice to meet you 🙂
[…] something. She does the same thing up to now. I bet everyone in her family loved these bars of Fudgy Brownies with Raspberries and White Chocolate – I really love to have some, too. […]
can i use dark brown soft sugar
Yes you can ?
Hello 🙂 I made these today and used fresh raspberries, is it normal for them to go a little mushy?
Hi Samantha, yes it’s normal – especially if the Berries were quite soft to begin with ?