About these White Chocolate Raspberry Brownies
- FLAVOUR: rich chocolatey brownie with melted pockets of sweet white chocolate and sharp tangy raspberries.
- TEXTURE: fudgy in the middle, chewy on the outside, with a crisp top. Just how a brownie should be.
- EASE: super quick and easy to make. The only hard part is waiting for the brownies to cool (a step that can’t be skipped I’m afraid!)
- PERFECT FOR: an indulgent afternoon treat or try them topped with ice-cream for a delicious dessert.
Quick recipe overview
The best thing about brownies (apart from how amazing they taste!) is that they’re so quick and easy to make! Plus you only need 7 ingredients; dark chocolate, butter, sugar, eggs, flour, white chocolate and fresh raspberries. Before we get into the recipe steps, I just want to say a big thank you to the super-talented Stories by Chloe for the gorgeous photographs below 😊
The first step is to melt the dark chocolate and butter together. I use the microwave for ease and always do this first so that the chocolate has time to cool down before it’s added to the rest of the ingredients.
Next up, you’ll use a large balloon whisk to whisk the sugar and eggs together for 1-2 minutes until foamy, thick and pale in colour. This will give your brownies that lovely crispy, crackly, paper-thin top.
The melted chocolate mixture and the flour are then added to the whisked eggs. You don’t have to sift the flour but it helps to avoid clumps or streaks appearing in the baked brownies. Use a spatula to fold everything together into a thick, chocolatey brownie mixture. And finally, fold through the white chocolate chunks. I like to use a bar of white chocolate chopped into chunks, as they melt into delicious pockets of chocolate in the brownie.
Then the mixture is layered in the baking tin in this order: brownie mixture, raspberries, brownie mixture, raspberries. Finally, it’s in the oven for 30-35 minutes until set on top with a slight wobble in the middle. Leave to cool completely in the baking tin before slicing. That’s it! Enjoy your white chocolate raspberry brownies 😍
3 important tips when making White Chocolate Raspberry Brownies
I’ll let you in on a secret… this recipe took multiple rounds of testing to get right. The first batch was completely raw, mushy and just wouldn’t set. The second batch was completely overbaked, dry and disappointing. But the third batch (the ones in the photos) was perfect! Here a few tips I learnt whilst testing the recipe:
Tip 1: Use more flour to balance the moisture from the raspberries
All of my brownie recipes typically use 150g self-raising flour, but for these white chocolate raspberry brownies, we increase this to 175g to counter-act the added moisture from the raspberries. A small change but a big difference to the final texture.
Tip 2: Layer the raspberries in the middle
I tested folding the raspberries into the mixture but found that they ended up sinking to the bottom and making the base of the brownies wet and mushy. That’s why we sandwich the raspberries in the middle of the brownie mixture and pop a few on top.
Tip 3: Leave to cool completely before slicing
This gives the brownies time to set properly and turn fudgy. I always suggest leaving them to cool in the baking tin for at least 4 hours. Or, you can bake them the day before and leave them overnight for even better results.
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White Chocolate and Raspberry Brownies
- 150 g Unsalted butter chopped into chunks
- 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate
- 2 large Eggs at room temperature
- 220 g White caster sugar
- 175 g Self-raising flour
- 150 g Fresh raspberries
- 150 g White chocolate chopped into small chunks
- Preheat the oven to 180°C (fan) and line an 8inch square baking tin with greaseproof paper. Set aside for now.
- Melt the butter and dark chocolate in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside to cool down.
- In a separate bowl, whisk the eggs and sugar for 1-2 minutes until pale in colour, thick and frothy.
- Pour the melted chocolate and butter mixture into the whisked eggs. Then tip in the flour and gently fold everything together to make a thick brownie mixture. Fold in the white chocolate chunks.
- Spoon half of the brownie mixture into the baking tin and spread to the edges. Scatter two-thirds of the raspberries on top, followed by the rest of the brownie mixture spreading it out to conceal the raspberries. Now scatter the remaining raspberries on top, gently pushing them into the mixture.
- Bake for 30-35 minutes. The brownies should be set on top, with small cracks showing around the edge and only the middle should have a slight wobble.
- Leave to cool at room temperature for at least 4 hours or overnight for best results. You can speed this up by popping the brownies in the fridge for 1-2 hours instead.
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