Short Description
Raspberry White Chocolate Brownies are a delightful twist on classic brownies, combining rich chocolate flavor with the sweetness of white chocolate and the tartness of fresh raspberries. These brownies have a fudgy texture and a beautifully balanced flavor, making them an irresistible treat for any occasion.
Why You’ll Love This Recipe
- The combination of rich cocoa, sweet white chocolate, and tart raspberries creates a perfect harmony of flavors.
- Easy to prepare with simple ingredients.
- Fudgy and moist texture that melts in your mouth.
- A great dessert for special occasions or casual indulgence.
- Can be customized with different mix-ins and flavors.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Unsalted butter, melted
- Granulated sugar
- Large eggs
- Vanilla extract
- Cocoa powder
- All-purpose flour
- Salt
- White chocolate chips
- Fresh raspberries
Directions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
- In a mixing bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs and vanilla extract, whisking until the mixture becomes smooth and slightly thickened.
- Sift in the cocoa powder, all-purpose flour, and salt. Gently fold the dry ingredients into the wet ingredients until just combined.
- Stir in the white chocolate chips.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Gently press the fresh raspberries into the batter, distributing them evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely before slicing and serving.
Servings and Timing
- Servings: 9-12 brownies, depending on size
- Preparation Time: 10 minutes
- Cooking Time: 25-30 minutes
- Total Time: 35-40 minutes
Variations
- Nutty Addition: Add chopped walnuts or pecans for extra crunch.
- Dark Chocolate Twist: Swap white chocolate chips for dark chocolate chips for a richer taste.
- Swirled Effect: Drizzle melted white chocolate over the baked brownies for a decorative touch.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
- Berry Mix: Replace raspberries with blueberries or strawberries for a different berry flavor.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep brownies in the refrigerator for up to a week for a firmer texture.
- Freezing: Wrap brownies individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm brownies in the microwave for 10-15 seconds for a gooey texture.
FAQs
How do I know when the brownies are done?
Insert a toothpick in the center—if it comes out with a few moist crumbs, they are done. Avoid overbaking to maintain a fudgy texture.
Can I use frozen raspberries instead of fresh ones?
Yes, but do not thaw them before adding to the batter, as they may release excess moisture.
Can I substitute white chocolate chips with another type of chocolate?
Absolutely! Dark or milk chocolate chips work well for a different flavor profile.
Why did my brownies turn out dry?
Overbaking or using too much flour can cause dryness. Check them a few minutes before the recommended baking time.
Can I double this recipe?
Yes, bake in a 9×13-inch pan and adjust the baking time to 35-40 minutes.
How do I get clean slices when cutting brownies?
Use a sharp knife and wipe it clean between cuts for neat slices.
Can I add frosting to these brownies?
Yes, a white chocolate ganache or cream cheese frosting would complement them well.
Are these brownies best served warm or cold?
They taste great both ways—warm for a gooey texture, or chilled for a denser bite.
Can I make these brownies dairy-free?
Use dairy-free butter and dairy-free white chocolate chips as substitutes.
What can I serve with these brownies?
They pair well with vanilla ice cream or a drizzle of raspberry sauce for an extra indulgent treat.
Conclusion
Raspberry White Chocolate Brownies are a perfect combination of rich chocolate, creamy white chocolate, and tart raspberries. They are easy to make, customizable, and ideal for any dessert table. Whether served warm with ice cream or enjoyed on their own, these brownies are sure to satisfy any sweet craving.
Print
Raspberry White Chocolate Brownies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9–12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A decadent twist on classic brownies, these Raspberry White Chocolate Brownies combine rich cocoa flavors with bursts of tart raspberries and creamy white chocolate chips. Perfect for dessert lovers looking for a sweet and tangy treat!
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together melted butter and sugar until smooth.
- Add eggs and vanilla extract, whisking until fully incorporated.
- Sift in cocoa powder, flour, and salt, then gently fold until combined.
- Stir in white chocolate chips and half of the raspberries.
- Pour batter into the prepared pan, spreading evenly. Top with remaining raspberries.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool before slicing into squares.
Notes
- For extra fudgy brownies, slightly underbake and let them cool completely.
- Substitute frozen raspberries if fresh ones are unavailable, but do not thaw them before adding.
- Add a drizzle of melted white chocolate on top for an elegant finish.
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