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
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- 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.
