Gooey chocolate brownies make the base for these white chocolate and raspberry brownies. These almost one-bowl brownies are loaded with juicy raspberries to offset the rich chocolate. White chocolate chips add some texture and more flavor to the brownies while a little dusting of crushed freeze-dried raspberries is the finishing touch.
How to make fudgy brownies
This is not a cakey brownie recipe! I'm much more into fudgy brownies. Lucky for you, this recipe is easy and almost one bowl except melting the butter and chocolate.
To start, I like to line my brownie pan with parchment paper leaving an overhand on 2 sides. This helps to easily remove the brownies from the pan and create clean slices.
Next, melt unsalted butter and chopped bittersweet chocolate in a small saucepan. Do this over low heat and stir it frequently to make sure the chocolate doesn't burn.
If you don't want to use the stove, you could do this in the microwave too. Melt the chocolate and butter together in 30 seconds increments, stirring each time until it's melted. Be careful though as chocolate can scorch quickly in the microwave.
After letting the chocolate and butter mixture cool for a few minutes, add the sugar and then the eggs and stir well.
Next comes the cocoa powder, flour and salt. Stir until it's just barely incorporated. You can use any cocoa powder that you have-unsweetened natural or dutch process is fine in the brownies.
The last step is to fold in the white chocolate chips and the raspberries. Do this as gently as possible so you don't break up the raspberries too much.
Now, just pour it into the pan and bake!
Tips for the best brownies
While brownies are pretty easy to make and tough to mess up, there are a few tips to ensure you make the best white chocolate and raspberry brownies ever.
- Don't overmix- After the flour is added, be careful not to overmix. You want to mix the flour, leaving streaks of flour still visible before stirring in the white chocolate chips and raspberries.
- Two types of chocolate- For extra rich and fudgy brownies, both cocoa powder and melted bittersweet chocolate is added. Again, any cocoa powder is fine in this recipe. To easily chop the chocolate, consider using a serrated knife (or bread knife) to chop it. It's much easier than a regular knife!
- Don't overbake- One of the main keys to achieving fudgy brownies is making sure you don't overbake them. Start checking them at 20 minutes by inserting a toothpick into the middle. If the toothpick comes out with shiny batter clinging to it then it needs more time. You want moist crumbs sticking to the toothpick. It's better to underbake these than overbake. As they cool they will firm up more.
How to slice brownies
As tempting as it is, make sure the brownies are fully cooled before you cut them. If they are still warm, they will be difficult to cut.
The easiest way to slice brownies is to start with lining your pan with parchment paper. Leave an overhang on 2 sides so that you can use it to pull the uncut brownies out of the pan. Loosen the non-parchment sides with a knife and then gently pull on the parchment to lift the brownies up and out of the pan.
Grab the largest knife you have and then try to make one slice across the brownies rather than use a sawing motion to cut them.
How to store the brownies
Store any leftover brownies in an airtight container. Brownies will last for 3-4 days stored on the counter or a couple more days if refrigerated.
If you will have a lot of leftover brownies, consider only cutting the ones you need and leaving the rest as a slab of brownies.
You can also freeze these white chocolate and raspberry brownies if needed. To do so, wrap them tightly in plastic wrap and then in foil. For extra security, place them into a zip top plastic bag. They will last for a couple months stored this way. Defrost them in the refrigerator overnight.
For more brownie and bar recipes, check out:
Tag me on Instagram @themarblekitchenblog if you make this and leave a star rating and comment below! Thanks and enjoy!
White Chocolate and Raspberry Brownies
- 12 tablespoons unsalted butter cubed
- 6 oz bittersweet chocolate finely chopped
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup raspberries
- ½ cup white chocolate chips
- freeze-dried raspberries for toping crushed, optional
- Preheat the oven to 350 degrees and line an 8 x 8 or 9 x 9 pan with parchment paper leaving an overhang on 2 sides or spray the pan with cooking spray.
- Combine butter and chocolate in a small saucepan over low heat until melted, stirring often. Remove from heat and let cool for 5 minutes.
- Pour the butter and chocolate mixture into a medium bowl and add sugar. Stir to combine.
- Add the eggs and stir until combined.
- Add the cocoa powder, flour and salt and stir until there are just barely streaks of flour remaining.
- Add the white chocolate chips and raspberries and carefully stir into the brownie batter.
- Pour the batter into the prepared pan, smoothing the top and bake for 20-25 min until set in the middle and done on the sides and a toothpick inserted contains moist crumbs.
- Transfer to a wire rack to cool completely in the pan. Sprinkle the brownies with the crushed freeze-dried raspberries if desired.
- Once cooled remove the brownies from the pan (if you used parchment paper) and slice into bars.
- Store the brownies in an airtight container for 3-4 days at room temperature.