Imagine biting into a luscious, fudgy brownie that perfectly balances the creamy sweetness of white chocolate with the tangy burst of fresh raspberries. These aren't just ordinary brownies – they're a gourmet dessert experience that will transform your ordinary baking routine into a culinary adventure. Whether you're a chocolate lover, a raspberry fan, or simply someone who appreciates an extraordinary treat, these White Chocolate Raspberry Brownies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 brownies
Ingredients
- 1/2 cup unsalted butter
- 1 cup white chocolate chips
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a medium microwave-safe bowl, melt the unsalted butter and white chocolate chips together. Heat in 30-second intervals, stirring between each interval, until smooth and fully combined. Allow the mixture to cool slightly.
- In a separate large mixing bowl, whisk together granulated sugar, eggs, and vanilla extract until the mixture becomes light and slightly fluffy.
- Gradually pour the melted white chocolate and butter mixture into the egg mixture, stirring constantly to incorporate fully.
- In a separate bowl, sift together all-purpose flour and baking powder. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour half of the batter into the prepared baking pan. Scatter half of the fresh raspberries across the batter.
- Pour the remaining batter over the raspberries, and top with the remaining fresh raspberries, gently pressing them slightly into the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan. Use the parchment paper overhang to lift the brownies out and cut into 12 equal squares.
- For best flavor and texture, let the brownies sit for at least 1 hour before serving. Store in an airtight container at room temperature for up to 3 days.
Tips
- Use high-quality white chocolate chips for the most luxurious flavor and smooth melting.
- Be careful not to overmix the batter – this can lead to tough, dense brownies.
- Allow the melted chocolate mixture to cool slightly before adding to eggs to prevent scrambling.
- Gently fold raspberries to avoid crushing them and maintain their fresh appearance.
- Use parchment paper overhang for easy removal and clean cutting of brownies.
- For extra decadence, consider adding a light dusting of powdered sugar or a drizzle of white chocolate on top.
- Let brownies cool completely for the best texture and cleanest cut.
- Store in an airtight container to maintain moisture and freshness.
- For an extra touch, serve slightly warmed with a scoop of vanilla ice cream.
- Fresh raspberries work best, but frozen can be used if patted dry thoroughly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 65mg
