(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…
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!
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!
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!
How do you make white chocolate raspberry brownies?
It really couldn’t be easier. It’s all done in just one bowl! Yes, really!
- Melt butter and chocolate together in a bowl.
- One at a time, add eggs and mix until blended.
- Beat in sugar until the batter is smooth then mix through vanilla and salt.
- Sift in the flour and cocoa powder and fold to form a brownie batter.
- Mix in the white chocolate chunks.
- Pour half the batter in a lined tin and top with raspberries.
- Pour the remaining batter on top then bake.
- Cool completely.
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 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.
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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
- 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.
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.
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.
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.
Now briefly stir through those white chocolate chunks/chips (100g | 3.5 oz) until evenly distributed.
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.
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.
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?!
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110g (1/2 Cup) Unsalted Butter, cubed
110g (3.9 oz) Dark Chocolate, broken into pieces
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
Large Microwavable Bowl
20cm (8″) Square Baking Tin
- Grease & line the tin with baking paper and preheat your oven to 180°C/Fan 170°C/356°F.
- 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.
- One at a time, beat in the eggs until blended.
- Stir in the sugar until it's not grainy on the bottom of the bowl anymore then stir in the vanilla and salt.
- Sift in the flour and cocoa powder and fold until just blended in. (Don't overmix.)
- Stir the white chocolate chunks/chips through the batter.
- Pour half the mixture into the prepared tin and dot the raspberries over the top. Gently press them in a little.
- Pour over the remaining batter and smooth out to cover up all the raspberries.
- Bake for 30-35 minutes until crispy on top but soft in the middle.
- Allow to cool completely in the tin before transferring to the fridge to chill.
- Once chilled, remove from the tin and slice into 16 bars.
Store in an airtight container in the fridge and consume within 3-4 days.
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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.
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