White Chocolate and Raspberry Brownies
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.
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Servings: 16 brownies
Calories: 252kcal
Ingredients
- 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
Instructions
- 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.
Notes
- Store the brownies in an airtight container for 3-4 days at room temperature.
Nutrition
Calories: 252kcal