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My New Favourite White Chocolate and Raspberry Brownies
These white chocolate and raspberry brownies are yet another twist on my classic brownie recipe! Whilst those ones with pecan nuts are amazing, these white chocolate and raspberry brownies might even take over as my favourite version of this brownie recipe!!! Can you believe it???
If, like me, you also love traybakes, check out my post on 5 Amazing Traybakes that are great for parties, bake sales and get-togethers!
How to make White Chocolate and Raspberry Brownies
To start, these white chocolate and raspberry brownies are made in the same way any brownie is made. Melt equal amounts of butter and chocolate, add in the sugar, followed by the eggs and then the flour. Make sure you use a good-quality dark chocolate for a rich, chocolatey flavour! And also remember to let your chocolate cool for a bit before adding the eggs – otherwise they will scramble!
Lastly, you add the white chocolate and raspberries. For these brownies, I used Milky Bar white chocolate (the only white chocolate I like really) and frozen raspberries. Using frozen raspberries ensures they won´t go too soggy in the oven whilst baking.
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More Chocolate Recipes
Like I said, these white chocolate and raspberry brownies are a twist on my Best Ever *Really* Chocolate Brownie Recipe.
I also have other variations of this recipe, for example, my Easter Egg Chocolate Brownies or my festive Christmas Tree Brownies made with mincemeat (the fruit that is).
You could also make two different versions of this brownie at the same time, by dividing the brownie mix into two portions and adding a different filling to each one before baking! I did that last time when I made both my Classic Best Ever Pecan Nut Brownies at the same time as these White Chocolate and Raspberry ones.
If you LOVE CHOCOLATE as much as I do, you might also want to check out some of my other chocolate recipes, like my Chocolate Cupcakes, Bailey´s Chocolate Truffles, Chocolate Pavlova, Chocolate Orange Trifle, Chocolate and Orange Biscuit Crescents or even have CHOCOLATE FOR BREAKFAST with these Chocolate Overnight Oats or Chocolate and Banana Porridge!
Classic Bakes
I´d say Brownies are an absolute baking classic that everyone should know how to make! I have listed a few more classic bakes below for you to try out!
- Swiss Roll Cake with Strawberries and Cream
- Easy, Classic Trifle Recipe (No-Bake)
- Best-ever Chocolate Chip Cookies
- Mary Berry´s Lemon Drizzle Cake
- Spiced Carrot Cake
White Chocolate and Raspberry Brownies
Recipe
Ingredients:
FOR THE BROWNIES:
- 175g good-quality dark chocolate (I´d recommend Lindt or Dr Oetker´s Baking Chocolate)
- 175g butter
- 250g soft brown sugar
- 1 pinch of salt
- 3 large eggs, beaten
- 120g plain flour, sifted
- 200g white chocolate, roughly chopped
- 200g frozen raspberries
TO DECORATE:
- 4 squares of white chocolate
- some freeze-dried raspberries/strawberries
YOU WILL ALSO NEED:
- 20x33cm brownie tray (I highly recommend this one)
- Heat-proof glass bowl
- Piping bag (or a freezer bag)
Method:
- Preheat the oven to 180°C. Grease and line the brownie tray with baking paper.
- To start with, carefully melt the butter and chocolate in a heat-proof bowl set over a pot of simmering water (aka a bain-marie). Once completely melted, remove from the heat and set aside to cool for a few minutes.
- Once semi-cool stir in the brown sugar and salt and mix until fully combined.
- Gradually add the beaten egg, a little at a time, mixing well between each addition. Then sift the flour into the mix and gently stir it in until fully incorporated.
- Carefully stir the chopped white chocolate chunks and frozen raspberries into the brownie batter before pouring it into the prepared tin. Use a spatula to evenly distribute the batter in the tin.
- Bake the brownies in the preheated oven for 20-25 minutes. The brownie should start to shrink away from the sides of the tin and look fully baked on top. However, unlike with other cakes, to make a fudgy brownie, a skewer inserted into the middle should come out with a little bit of batter attached to it.
- Leave to cool in the tin for a few minutes, then carefully remove the brownie by lifting it up by the sides of the baking paper. Leave on a wire rack to cool completely.
- To decorate, break the white chocolate into small pieces and very carefully melt over a bain-marie (see step 2). Keep it at a very low heat or the white chocolate will seize and go grainy (check out my baking basics post here to find out more about melting chocolate).
- Pour the melted white chocolate into a piping bag (or a freezer bag) and snip off a small bit of the end. Drizzle the white chocolate over the cooled brownie and sprinkle over some freeze-dried raspberries. If this all seems like more bother than it is worth to you, you can also simply finish these brownies with a dusting of icing sugar.
- Cut the brownies into 18 squares to serve.
