White Chocolate Brownies with Raspberries
These white chocolate brownies are rich and chewy with a strong white chocolate flavor. The raspberries make them less sweet and add a nice contrast. They are easy to make and if you like white chocolate, you should try them.
I love making brownies and I’m on a mission to create as many different brownie recipes as possible. These white chocolate brownies are one of my favorites. They have a chewy texture and a deep white chocolate flavor. The raspberries help balance the sweetness, making every bite taste just right.
Since white chocolate has more sugar than dark chocolate, these brownies burn easily. I recommend covering them with foil halfway through baking to prevent the top from getting too dark.
Once they’re out of the oven, let them cool before slicing. I know it’s tempting to cut into them right away, but they need time to set. This makes them easier to slice and helps keep their texture perfect. If they’re still warm, they might fall apart.
I love how simple these are to make. They bake up with a slightly crisp top and a soft, chewy center. These brownies are also great for white chocolate lovers. The raspberries make a big difference in cutting through the sweetness. If you don’t have raspberries, you can try using strawberries or even blueberries.
If you’ve never made white chocolate brownies before, I hope you give these a try. They’re different from classic brownies but just as good. I might even make a version with nuts or a swirl of caramel next. Let me know if you try them!
Tips and tricks:
Cover halfway through: Since white chocolate brownies burn easily due to the sugar content in white chocolate, I recommend covering them with aluminum foil about halfway through the baking time. This prevents the top from getting too dark while the inside continues to bake.
Cool before slicing: After baking, it’s tempting to slice into your brownies right away, but they need to cool first. Let them rest at room temperature for at least 30 minutes to an hour. This allows the structure to set, making it easier to cut them into clean squares without them falling apart.
Try different fruits: While raspberries add a perfect tart contrast to the sweetness of the white chocolate, you can experiment with other fruits as well. Strawberries, blackberries or even blueberries work well in this recipe. Dried fruits like cranberries or cherries can also be a great twist for a more concentrated fruity flavor.
Top with powdered sugar: A simple but effective way to elevate these brownies is by dusting them with powdered sugar before serving. Not only does it add a little sweetness, but it also gives them a beautiful, elegant look.
Store in an airtight container: To keep your brownies fresh and soft, store them in an airtight container at room temperature. This prevents them from drying out and keeps their chewy texture for a few days.
Don’t overbake: Overbaking is a common mistake that leads to dry, crumbly brownies.
Add texture with nuts: If you like a bit of crunch to contrast the soft texture of these brownies, consider adding chopped nuts. Walnuts, almonds or pistachios would pair well with the white chocolate.
Ingredients you will need for this recipe
White chocolate: White chocolate is the main flavoring agent in these brownies. It melts well into the batter, contributing to the brownies soft and chewy texture.
Unsalted butter: Unsalted butter is essential for adding richness and moisture to the brownies. Using unsalted butter allows you to control the amount of salt in the recipe.
Eggs: Eggs help bind the ingredients together, give the brownies their soft, fudgy texture and add moisture.
Granulated sugar: Sugar not only adds sweetness to the brownies but also contributes to their texture.
Vanilla extract: Vanilla extract is used to enhance the overall flavor of the brownies.
All-purpose flour: Flour is the main dry ingredient in the batter. It provides the structure and texture of the brownies.
Salt: A small amount of salt is used to enhance the flavors and balance the sweetness in the brownies.
Whitechocolate chips: White chocolate chips add texture and more white chocolate flavor.
Raspberries (tossed in flour): Raspberries add a tart contrast to the sweetness of the white chocolate and are a great fruity addition to balance the richness of the brownies. Tossing them in flour helps prevent the raspberries from sinking to the bottom of the batter during baking, ensuring even distribution throughout the brownies.
Powdered sugar (for dusting): Powdered sugar is used as a light dusting on top of the brownies before serving. It adds a touch of sweetness and a delicate finish.
Step by step instructions with photos
1. Preheat the oven to 180C and prepare you 18 cm square baking pan by lining it with baking paper.
2. In a saucepan melt the white chocolate with the butter, then set aside and let it slightly cool.
3. In a bowl, whisk together the sugar with the egg until fluffy, then pour in the butter-white chocolate mixture along with the vanilla and whisk until combined.
4. Next, sift in the flour along with the salt and mix until just combined.
5. Lastly, fold in the white chocolate chips.
6. Pour the batter into your baking pan.
7. Evenly press the fresh raspberries into the batter and bake in the preheated oven for 35 minutes. Very important to cover the with a foil about halfway through in order to avoid the top from burning.
8. Enjoy!
White Chocolate Brownies with Raspberries
These white chocolate brownies are rich and chewy with a strong white chocolate flavor. The raspberries make them less sweet and add a nice contrast. They are easy to make and if you like white chocolate, you should try them.
Ingredients
- 85g unsalted butter
- 120g white chocolate
- 2 eggs
- 180g granulated sugar
- 1 tbsp vanilla extract
- 110g all-purpose flour
- A pinch if salt
- 50g white chocolate chips
- 80g raspberries (coated in about a tablespoon of flour)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 180C and prepare you 18 cm square baking pan by lining it with baking paper.
- In a saucepan melt the white chocolate with the butter, then set aside and let it slightly cool.
- In a bowl, whisk together the sugar with the egg until fluffy, then pour in the butter-white chocolate mixture along with the vanilla and whisk until combined.
- Next, sift in the flour along with the salt and mix until just combined.
- Lastly, fold in the white chocolate chips.
- Pour the batter into your baking pan.
- Evenly press the fresh raspberries into the batter and bake in the preheated oven for 35 minutes. Very important to cover the with a foil about halfway through in order to avoid the top from burning.
- Enjoy!
Nutrition Facts
Calories
317Fat
15 gSat. Fat
9 gCarbs
43 gFiber
1 gNet Carbs
42 gSugar
33 gProtein
4 gSodium
37 mgCholesterol
61 mg
