Recipe White Chocolate And Raspberry Brownies

Rich, fudgy and irresistibly moreish – these White Chocolate Raspberry Brownies are an elite treat! You only need a handful of ingredients and can whip them up in no time. They’re perfect for an afternoon treat with a hot cuppa or serve warm topped with ice cream for a decadent dessert.

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.

White Chocolate And Raspberry Brownies

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 😍

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:

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.

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.

Chocolate And Raspberry Brownies: Recipes: Food

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.

Rich, fudgy and irresistibly moreish – these White Chocolate Raspberry Brownies are an elite treat! You only need a handful of ingredients and can whip them up in no time. They're perfect for an afternoon treat with a hot cuppa or serve warm topped with ice cream for a decadent dessert.

Store your brownies in an airtight container at room temperature for 1 day. Or they will keep fresh in the fridge for up to 3 days. 

Raspberry Cheesecake Brownies

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and use myself.White Chocolate Brownies with raspberries are not your ordinary brownies! They might look a little fancy, but these are as easy to make as any typical brownie.

I’ve said before that I’m not a huge fan of white chocolate all by itself. The fact is, white chocolate doesn’t contain any chocolate liquor (that’s the cocoa mass that makes chocolate, chocolate). White chocolate is made from cocoa butter, milk solids, milk fat, vanilla and sugar.

But I do like white chocolate paired with a strong flavor that has some bitterness or acidity to offset the sweet creamy flavor.

Chocolate Raspberry Brownies

One of my favorite holiday desserts is White Chocolate Cranberry Cheesecake. In that cake, tart cranberries are the perfect foil for the sweetness of white chocolate cheesecake and white chocolate ganache.

I played around with White Chocolate Brownie recipes for a couple of months trying to get just the right texture and sweetness.

Because white chocolate is pretty sweet, I needed to reduce the amount of sugar in the recipe. It took some trial and error, but I finally got a brownie that had fudgy brownie texture and was not greasy or too sweet.

Gluten Free Raspberry And White Chocolate Blondies

I noodled around with a slew offlavor combinations. I’ll probably revisit a few that have promise for future recipes, but for this recipe I decided to useraspberries.

Not only do raspberries pair wonderfully with white chocolate, I knew that the bright-pink raspberries would be so pretty in the ivory brownies.

You might like these other fabulous brownie recipes: Classic Fudgy Brownies, Sourdough Brownies, Habanero Brownies, Chocolate Cherry Brownies, Malted Milk Brownies and Roasted Beet Brownies.

White Chocolate And Raspberry Blondies One Bowl!

The edges of the brownies might get pretty brown in the oven. I trimmed off the browned edges before cutting the brownies.

Gosh your blog is making me hungry and it's too late to eat. I Love how cute these look. Way too pretty to eat.

White chocolate plus raspberries!? Come to me! And you're right, those are so very pretty. I love the light pink on top with the bursts of bright raspberries inside.These indulgent white chocolate raspberry brownies are gloriously decadent and indulgent! If you love raspberries, can’t resist gooey chocolate brownies and are looking for the

Indulgent White Chocolate Raspberry Brownies

Luxurious dessert – you’re definitely in the right place. Read on for the easy step by step picture recipe, helpful tips and more…

These downright incredible white chocolate raspberry brownies will honestly blow your mind. Not only are they CRAZY easy to make (all in just

The perfect balance of gooey rich chocolate brownies with sharp raspberries and sweet white chocolate chunks… do you really need any more convincing? Nope, thought not!

Raspberry & White Chocolate Brownies

And don’t worry, if you need a gluten free/vegan option instead, I’ve got you covered! This perfect vegan gluten free fudgy brownie recipe is genuinely amazing. Or if you

Worried you’re going to fall at the first hurdle? You don’t need to be! Here’s some helpful tips to guarantee that you nail this recipe.

And if you’re in a real pinch and just don’t have the time to make your own? You could check out Bad Brownie for a home delivered option. (I did a full and unbiased Bad Brownie reviewif you want to know more.)

Raspberry & White Chocolate Celebration Brownies

First, lightly grease & line your tin with baking paper and set to one side. Preheat your oven to 180°C/Fan 170°C /356°F

Place the butter (110g | 1/2 Cup) and dark chocolate (110g | 3.9 oz) into your microwavable bowl then heat in the microwave in 10 second intervals. Stir well between each time, until it’s nicely melted.

Next, crack one egg into the bowl and beat well until fully blended in. Then break in the second egg and beat again until it’s also fully blended in.

Easy Raspberry Brownie Recipe

Good mix until it’s nice and smooth again. It shouldn’t feel grainy on the bottom of the bowl once you’re done. Then add in the vanilla (1 tsp) and salt (1/4 tsp) and stir once more until blended.

Next, sift in the flour (60g | 1/2 Cup) and cocoa powder (2 tbsp) and gently fold until you can’t see any more flour streaks running through the batter.

Next, pour half the brownie batter into the bottom of your prepared tin and smooth out roughly with your spatula. Dot the raspberries (120g | 1 Cup) all over the top and push them in slightly.

The Best White Chocolate And Raspberry Brownies Recipe — Tum Yum Yum

Finally, pour the remaining brownie batter over the top and smooth out as best as you can. Try to cover up all the raspberries.

Then pop it into the preheated oven to bake for 30-35 minutes. It should be slightly crispy on the top but still feel soft in the middle when it’s done.

In the tin, before transferring to chill in the fridge. Only after that are they ok to slice into 16 bars. If you rush it, you’ll get yourself into a very gooey (but delicious) mess!

Raspberry, Coffee & Dark Chocolate Brownies With White Chocolate Drizzle Ft. Nespresso Cioccorosso

Store them in an airtight container in the fridge and consume within 3-4 days. Although let’s be honest, they’re going to last that long are they?!

Nutritional information on should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Seems like a super easy recipe, thanks for sharing. I'll try this tonight. However, what should be the weight of eggs? Since they are available in many sizes

Gluten Free White Chocolate & Raspberry Brownies

Hey! This is a great question, you have a very valid point. I tend not to weight my eggs (I honestly don’t know why as I weigh everything