Indulgent White Chocolate Raspberry Brownies Recipe

(This post has been updated from the original February 2018 version to provide a better experience for you)

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

White chocolate raspberry brownies in a stack on a wooden worktop

These downright incredible white chocolate raspberry brownies will honestly blow your mind.  Not only are they CRAZY easy to make (all in just one bowl in fact) but they taste unbelievable!

White chocolate raspberry brownies in a stack on a wooden worktop

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!

White chocolate raspberry brownies in a stack on a wooden worktop

 

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 really want to impress – my vegan gluten free raspberry brownie ice cream cake  will definitely do the trick!

White chocolate raspberry brownies in a stack on a wooden worktop

How do you make white chocolate raspberry brownies?

It really couldn’t be easier. It’s all done in just one bowl! Yes, really!

  1. Melt butter and chocolate together in a bowl.
  2. One at a time, add eggs and mix until blended.
  3. Beat in sugar until the batter is smooth then mix through vanilla and salt.
  4. Sift in the flour and cocoa powder and fold to form a brownie batter.
  5. Mix in the white chocolate chunks.
  6. Pour half the batter in a lined tin and top with raspberries.
  7. Pour the remaining batter on top then bake.
  8. Cool completely.

 

White chocolate raspberry brownies in a stack on a wooden worktop

White chocolate raspberry brownies ingredients

Here’s all you need to know about the ingredients needed to make white chocolate raspberry brownies.

  • Butter – Using unsalted butter gives you complete control over the flavour, I highly recommend using this instead of salted butter.
  • Chocolate – Make sure you use dark chocolate, even if you don’t like it. The sugar will balance the bitterness. If you use milk chocolate your brownies will be far too sweet.
  • Eggs – Free range organic are my favourite but any eggs you have should work fine in this recipe.
  • Sugar – Golden caster sugar gives a wonderful overall flavour but regular caster sugar will work too.
  • Vanilla Extract  – Make sure you use a good quality vanilla extract and not the flavourless supermarket versions. It makes a HUGE difference!
  • Salt – This is required for flavour. It may seem trivial to put a little salt in – but just like your dinner, you should season your bakes too!
  • Flour – Only use plain (all purpose) flour here. Don’t switch out for self raising or other types as it could mess with your perfect brownie gooeyness!
  • Cocoa Powder – Be careful you’re not using sweetened drinking chocolate, only use proper cocoa powder for baking.
  • Raspberries – I recommend using fresh raspberries but frozen should work so long as you don’t thaw them first.
  • White Chocolate – Both chocolate chips or a bar chopped into chunks will work well in this recipe.

 

White chocolate raspberry brownies in a stack on a wooden worktop

White chocolate raspberry brownies recipe tips

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.

  • Make sure all your ingredients are at the same temperature before baking as they blend so much better! Let refrigerated items come to room temerature 1 hour before starting.
  • Don’t overmix once you’ve added the flour, mix only until you can’t see any more streaks of flour in the batter.
  • When melting the chocolate and butter, don’t overheat it. This could mean you accidentally cook your eggs in the next step!
  • When stirring through the sugar, make sure you beat until it feels smooth on the bottom of the bowl again. (i.e. not grainy.) This means the sugar has properly dissolved into the batter.
  • Use proper cocoa powder and not sweetened drinking chocolate or your brownies will be far too sweet.
  • Allow your brownies to cool completely before slicing as the raspberries make them extra gooey!
  • Cut them into smaller pieces to make delicious raspberry brownie bites for a party.

 

White chocolate raspberry brownies in a stack on a wooden worktop

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White chocolate raspberry brownies in a stack on a wooden worktop

White chocolate raspberry brownies in a stack on a wooden worktop

White Chocolate Raspberry Brownies Recipe

Here is what you will need to make 16.

(For a printer friendly version, see the recipe card at the end of this post)

  • 110g (1/2 Cup) Unsalted Butter, cubed
  • 110g (3.9 oz) Dark Chocolate, broken into pieces
  • 2 Eggs
  • 225g (1 + 1/8 Cup) Golden Caster Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 60g (1/2 Cup) Plain Flour
  • 2 tbsp Cocoa Powder
  • 100g (3.5 oz) Bar of White Chocolate or Chocolate Chips
  • 120g (1 Cup) Fresh Raspberries

 

Essential Equipment

  • Large Microwavable Bowl
  • 20cm (8″) Square Baking Tin

 

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.

Melted chocolate and butter in a glass bowl with a rubber spatula

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.

Melted chocolate, butter and eggs in a glass bowl with a rubber spatula

Now add the sugar (225g | 1 + 1/8 Cup) into the bowl and give it a really 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.

Melted chocolate, butter, eggs and sugar in a glass bowl with a rubber spatula

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.

Chocolate brownie batter in a glass bowl with a rubber spatula

Now briefly stir through those white chocolate chunks/chips (100g | 3.5 oz) until evenly distributed.

Chocolate brownie batter and white chocolate chunks in a glass bowl with a rubber spatula

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.

Brownie batter in a lined square baking tin topped with whole raspberries

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

White chocolate raspberry brownie batter in a lined square baking tin ready to be be baked

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.

Baked white chocolate raspberry brownies in a baking tin, cooling.

How to Store White Chocolate Raspberry Brownies

Now for the really hard bit… It’s best to be patient and allow your white chocolate raspberry brownies to cool completely 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!

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?!

White chocolate raspberry brownies in a stack on a wooden worktop

Like baking to be as simple as possible?

You need the right equipment! Check out my favourite Products That Make Baking Easier!

 

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White chocolate raspberry brownies in a stack on a wooden worktop

White chocolate raspberry brownies in a stack on a wooden worktop

White chocolate raspberry brownies in a stack on a wooden worktop

Indulgent White Chocolate Raspberry Brownies

Yield: 16 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

These indulgent white chocolate raspberry brownies are gloriously decadent and indulgent! If you love raspberries and can’t resist gooey chocolate brownies, this recipe is for you!

Ingredients

  • 110g (1/2 Cup) Unsalted Butter, cubed
  • 110g (3.9 oz) Dark Chocolate, broken into pieces
  • 2 Eggs
  • 225g (1 + 1/8 Cup) Golden Caster Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 60g (1/2 Cup) Plain Flour
  • 2 tbsp Cocoa Powder
  • 100g (3.5 oz) Bar of White Chocolate or Chocolate Chips
  • 120g (1 Cup) Fresh Raspberries

Essential Equipment

  • Large Microwavable Bowl
  • 20cm (8″) Square Baking Tin

Instructions

  1. Grease & line the tin with baking paper and preheat your oven to 180°C/Fan 170°C/356°F.
  2. Put the butter and dark chocolate into a bowl and heat in 10 second intervals in the microwave. Stir well after each time until melted.
  3. One at a time, beat in the eggs until blended.
  4. Stir in the sugar until it's not grainy on the bottom of the bowl anymore then stir in the vanilla and salt.
  5. Sift in the flour and cocoa powder and fold until just blended in. (Don't overmix.)
  6. Stir the white chocolate chunks/chips through the batter.
  7. Pour half the mixture into the prepared tin and dot the raspberries over the top. Gently press them in a little.
  8. Pour over the remaining batter and smooth out to cover up all the raspberries.
  9. Bake for 30-35 minutes until crispy on top but soft in the middle.
  10. Allow to cool completely in the tin before transferring to the fridge to chill.
  11. Once chilled, remove from the tin and slice into 16 bars.

Notes

Store in an airtight container in the fridge and consume within 3-4 days.

Recommended Products

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 217Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 54mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 2g

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

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

Enjoyed this post? You’ll love…

As featured on Julia’s Simply Southern Meal Plan Monday #218

12 thoughts on “Indulgent White Chocolate Raspberry Brownies Recipe”

  1. Yasmin says:

    These are UNBELIEVABLE!! Made for some friends and had to stop from eating them all before we take them. Best brownie recipe, so crisp on the outside and gooey on the inside, perfect!

    1. Emma says:

      Hi Yasmin. Thank you SO much for taking the time to share your kind words with me!! I’m so happy you love my recipe, you’ve made my day 🙂 Emma x

  2. Tony Mason says:

    I made this, doubled the recipe but without the raspberries and substituted some more choc 😂 and used slightly less sugar to compensate for the extra choc. This turned out amazing!! Yum the kids and adults love it

    1. Emma says:

      Hi Tony. I mean, who’s gonna say no to MORE chocolate?! Not me that’s for sure! Super happy you liked my recipe 🙂 Emma x

  3. Siany says:

    Hiya, these sound incredible! Are these okay left out of the fridge, or must they be refrigerated? 😊 Thank you x

    1. Miss KitchenMason says:

      Hi Siany, thank you for your lovely comment! I think they’ll be fine at room temperature, just a little softer/gooier. (Which for me is always a great thing with brownies!) Emma x

  4. Katy B says:

    I do love brownies but with the raspberries and white chocolate it brings a whole new level of deliciousness to the mix!

    1. Miss KitchenMason says:

      I love the flavour combo too Katy 🙂 Thank you so much for your kind words! Emma x

  5. Kassie says:

    I’m hoping to make these tonight, they look yummy! Quick question about adding the eggs into the melted chocolate though, did you let it cool much before adding them? I wouldn’t want chocolatey scrambled eggs…

    1. Miss KitchenMason says:

      Hi Kassie, glad you like my recipe! If you melt the chocolate in 10 second intervals like the recipe states, it shouldn’t be too warm anyway. I’ve never let mine cool after and it’s always been fine. Just be sure to heat it gently in short bursts so it doesn’t get too warm. I’d love to know how you get on! Emma x

  6. Claire says:

    These look totally amazing! I feel I will have to try these this week to take to work for my birthday at the end of the week! Love it Cx

    1. Miss KitchenMason says:

      Yay! SO glad you like my recipe Claire! You’ll have to let me know how you get on later in the week 🙂 Hope you have a fabulous Birthday! Love Emma x

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Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.

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