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stack of three white chocolate and raspberry brownies with more brownies in the background

White Chocolate and Raspberry Brownies

Tara Kringlen
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 are the finishing touch.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 16 brownies
Calories 252 kcal


  • 10 tablespoons unsalted butter cubed
  • 6 oz bittersweet chocolate finely chopped
  • 1 ¼ cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened cocoa powder
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup raspberries
  • ½ cup white chocolate chips
  • freeze-dried raspberries for topping crushed, optional


  • Preheat the oven to 350 degrees and line an 8 x 8 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 25-30 minutes 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. 


Calories: 252kcal
Keyword fudgy brownies, raspberry brownies
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