If you love the combination of chocolate and raspberries, this white chocolate raspberry brownies recipe is for you. Made with semi-sweet chocolate and cocoa powder, it’s a fudgy dessert that is sure to be a big hit with the chocolate lovers in your life.
If you’re looking for a decadent dessert that will impress your guests, look no further than these white chocolate raspberry brownies.
They’re rich, chocolatey, and full of delicious fruity flavor. (If you haven’t tried it, raspberry and chocolate is an awesome combination!)
And the white chocolate chips add a little extra texture, and a break from all the chocolate.
Best of all, this recipe is super easy to make and only requires a few simple ingredients.
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This recipe makes 1 9-inch square pan of brownies, which is 9 or 16 pieces depending on how big you cut them.
Here is your shopping list:
- Dairy – ½ cup (or 1 stick) salted or unsalted butter. If using unsalted butter add ½ teaspoon salt to the brownie batter.
- Eggs – 3 large sized eggs were used in this recipe.
- Baking supplies – ¾ cup all purpose flour, ¼ cup cocoa powder
- Sugar – 1 cup white sugar
- Flavoring – 1 teaspoon Vanilla extract
- Chocolate – 4.5 oz semi-sweet chocolate, ¾ cup white chocolate chips. Use a good quality eating chocolate for the best flavor.
- Fresh fruit – 1 cup fresh raspberries
- You can use your preferred variety of milk or dark chocolate instead of the semi-sweet chocolate.
- Substitute brown sugar, or a mixture of ½ cup white sugar and ½ cup brown sugar instead of the white sugar. Using brown sugar results in chewier brownies.
- Although fresh raspberries will give these brownies the best flavor, frozen raspberries can also be used. Simply place the raspberries still frozen on top of the brownie batter and bake as per the recipe.
How to make white chocolate raspberry brownies
Preheat the oven to 325°F.
Line a 9-inchsquare baking tin with baking parchment, or spray with non-stick cooking spray. This will prevent the brownies from sticking to the pan.
Melt the chocolate
The first step is to melt the chocolate and butter together.
The fastest way to do this is in the microwave.
To do this, add them to a microwave-proof bowl.
Microwave for 30 seconds at 50% power.
Take the bowl out and stir with a spoon until combined.
Put the bowl back in the microwave for another 30 seconds at 50% power.
Repeat the stir and heat process until the chocolate is completely melted and the butter is combined.
The chocolate can look like it isn’t melted when it actually is, so don’t rely solely on its appearance to tell if it is done.
It also changes from not soft to melted very quickly, so don’t try to speed up the process by microwaving for longer or you could end up with burnt chocolate.
Double boiler method
If you don’t have or prefer not to use a microwave, the butter and chocolate can be melted using the double boiler method.
Place the butter and chocolate in a heatproof bowl.
Partially fill a small saucepan with water and bring to a simmer on the stovetop.
Place the heatproof bowl on top of the saucepan, ensuring the water doesn’t touch the base of the bowl, and stir until the butter and chocolate have just melted.
Make the brownie batter
Add the sugar, eggs and vanilla extract to the melted chocolate mixture.
Stir until well combined.
Add the flour and cocoa powder and stir until just combined. Don’t mix too much or the gluten in the flour can make the brownies tough.
Gently, stir in the white chocolate chips. Save a few for sprinkling on top.
Transfer the brownie batter to the prepared baking tin and smooth the surface.
Sprinkle the fresh raspberries and remaining white chocolate chips on top.
Bake the brownies for 30 minutes, or until the edges are firm and the center is still slightly soft. If you insert a toothpick in the middle, it should come out with crumbs on it, but not globs of wet batter.
Increase the baking time slightly for firmer brownies, and decrease the baking time slightly for fudgier brownies.
Allow to cool in the tin before slicing.
These brownies can be served warm or cool. And go really well with a scoop of vanilla ice cream.
Store these brownies in an airtight container at room temperature for up to 3 days.
Or freeze the sliced brownies in an airtight container for up to 3 months.
Other chocolate dessert recipes you might like
- Chocolate and caramel Rolo brownies
- Salted caramel dulce de leche brownies
- Football brownies
- Chocolate, caramel and pecan fudge
Or browse all of our brownies and bars recipes.
White Chocolate Rasperry Brownies
- 1 9-inch square baking tin
- parchment paper or non-stick cooking spray
- 1 heat/microwave proof large mixing bowl
- ½ cup butter
- 4.5 oz semi-sweet chocolate
- 1 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ¼ cup cocoa powder
- ¾ cup white chocolate chips
- 1 cup fresh raspberries
- Preheat the oven to 325°F.
- Line a 9-inch square baking tin with parchment paper, or spray with non-stick cooking spray. Set aside.
- Melt the butter and chocolate in a large heatproof bowl using either the microwave or the double boiler method on the stovetop. Stir until smooth and well combined.
- Add the sugar, eggs and vanilla extract to the melted chocolate mixture. Stir until well combined.
- Add the flour and cocoa powder and stir until just combined.
- Fold in the chocolate chips.
- Transfer the brownie batter to the prepared baking tin and smooth the surface.
- Top with the fresh raspberries.
- Bake the brownie for 30 minutes, or until the edges are firm and the center is still slightly soft.
- Allow to cool in tin before slicing.
- Increase the baking time slightly for firmer brownies, and decrease the baking time slightly for fudgier brownies.
- These brownies can be served warm or at room temperature.
- The raspberries can also be gently stirred into the brownie batter, however they may break up as they are mixed in.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our white chocolate raspberry brownies? Tell us in the section below.
This post was originally published on October 16, 2022 but was updated with new content on July 10, 2023.