Amazingly fudgy brownies with a delicate white chocolate flavor and bits of fresh raspberries.
Any time I get my hands on some fresh raspberries (which unfortunately is a rare occasion around here), the first thing I want to do is pair them with white chocolate. The two are a common combination and, evidently, one of my favorites.
I’ve used this recipe for white chocolate brownies a lot in the past, each time with different add-ins (like even more chocolate), but this was my first time adding raspberries to it and the result is heaven! These are probably the best blondies I’ve made so far (well, ok, except for maybe these). They’re fudgy with a delicate yet noticeable flavor of white chocolate.
There’s not a lot of sugar in the recipe, so the brownies aren’t as sweet as they may sound. Plus, the fresh tart raspberries help to cut some of the sweetness from the white chocolate.
Making these white chocolate brownies is exactly like making regular chocolate brownies. There’s no mixer needed; it’s simply a matter of mixing the ingredients one after the other in a bowl, meaning it will be done in no time and ready to satisfy your cravings.
- 5 oz/140 g white chocolate, coarsely chopped
- ⅓ cup (75 g/2.6 oz) unsalted butter, cut into small pieces
- ½ cup (100 g/3.5 oz) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup plus 2 tablespoons (125 g/4.5 oz) all-purpose flour
- ¼ teaspoon salt
- 1 cup fresh raspberries
- Preheat oven to 350F/180C. Line the base and sides of an 8×8-inch baking pan with foil, leaving enough overhang on the sides for lifting the brownies out after baking.
- In a medium heat-proof bowl, place white chocolate and butter. Place bowl over a saucepan of simmering water and stir occasionally until chocolate and butter have melted. Transfer mixture to a large bowl, then add sugar and mix to combine. Add eggs, one at the time, mixing until combined. Stir in vanilla. Sift flour and salt, then fold into batter just until combined. Fold in raspberries.
- Pour batter into prepared pan and smooth the top. Bake for 17-20 minutes, until top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking, which will make the brownies dry. Let brownies cool completely on a wire rack, then lift them out of the pan and cut into squares (or refrigerate until completely set for perfect cutting).
- Brownies can be kept at room temperature or in the refrigerator in an airtight container for up to 3 days. Alternatively, they can be frozen for up to 2 months, then thawed overnight in the fridge.
19 Comments
Anne K
September 5, 2016 at 11:36 amGreat job! I addict to the chocolate cake. Hope that I can make it this weekend for my kids. Thank you.
Thomas Coleman
September 11, 2016 at 9:02 amDelightful. A wonderful use of raspberries and chocolate. Thanks for posting!
Katarina
March 2, 2017 at 2:58 amHello 🙂
I really like your blog and all of your recipes so thank you very much for posting so much 🙂
I would like to make those raspberry brownies but at this time of the year I can only get frozen ones. Do you think it would still be okay?
Thank you very much and have a wonderful day!
Shiran
March 5, 2017 at 10:34 amThank you so much Katarina! 🙂 I suggest to stick with fresh raspberries for this recipe.
Nikki
May 28, 2017 at 1:15 amHello, I just baked these blondies and I’m happy with the finished product – they taste really good! However, I’m not sure why but the 8×8 inch pan was too big for my batter and mine barely covered the bottom. I moved them over to a loaf pan and it worked a lot better, but they were still on the thin side. I just don’t understand what I might have done wrong, as I followed the instructions exactly. My batter was also quite thick and didn’t pour into the tin as you suggested, but rather had to be spooned out and spread in the pan. Is this normal? The only thing I can think of is that my eggs are a little smaller than usual (I usually buy extra large but I have large this time). Anyway, thanks for the great recipe, I’ll give it another try in the future.
Shiran
May 29, 2017 at 4:35 amHi Nikki! Many times when I make brownies, the batter seems really thin in the pan, so I understand what you’re saying, but it should rise during baking and be just fine. It’s not very thick though. I bake mine in an 8*8 inch pan all the time and it’s exactly what you see in the photos. Did you add the raspberries? If the batter was very thick, it probably means that the chocolate was cold at that point, so that’s normal.
Nikki
May 30, 2017 at 9:46 pmHi Shiran, thanks for the reply. I did add raspberries but I popped them into the batter after it was in the pan to avoid them being bruised while I was mixing them in. I guess that could have made a difference and I hadn’t thought much about it up until now. You made a good point the temperature of the chocolate, as my ingredients may not have been left out of the fridge long enough before baking. I’ll be making this recipe again in the next couple of days, so I will see if the changes make any difference. Either way, they did turn out beautifully. I served them for dessert with icecream and white choc sauce when my MIL was over for dinner and everyone in the family has begged for more ever since. Thanks again and take care.
Sarah
June 2, 2017 at 8:46 amHi! I’m planning on making these blondies this week but just wanted to check the amount of flour, 3/4 cup of flour is usually 165g but you’ve suggested 125g for 3/4 cup plus 2 tbsp, which quantity is right?
Shiran
June 3, 2017 at 5:10 pmHi Sarah, 125g is the amount you need to use. 1 cup of flour = 140 g.
Alison
August 6, 2017 at 12:30 amHi Shiran! Thanks for this fabulous recipe. I have made this twice now and the second time I added macadamia nuts as well. Have you tried reducing the sugar at all? I would love any suggestions for doing so. Thanks heaps, Alison
Shiran
August 6, 2017 at 4:36 amHi Alison! I always suggest to reduce the sugar by 1/4 cup, and see if you like the result. It won’t affect the texture and flavor, it’d just be less sweet. Then, you can reduce the sugar more, gradually, the next time you make it.
Angela
April 8, 2018 at 3:41 amHi, I’d like to make these but use a 9” x 13” tray bake tin, what would you suggest as measurements and cooking time to get them right? The last few recipes for Blondies that I have tried haven’t cooked and the batter remains liquid and raw no matter how much I cook it.
Thanks
Shiran
April 9, 2018 at 8:17 amHi Angela, you’ll need to double the amount of ingredients, and it should be ready in 25-30 minutes.
Karolina
April 25, 2018 at 5:10 amI just made those, slightly twisting the recipe as I only had 100g of white chocolate, added extra 40g of chopped almonds. They are delicious. Adding your blog to my favourites.
Thank you!
Kelly
April 26, 2018 at 5:26 pmMade this tonight, (UK-love the fact there are UK measures,thank you) I have to say – absolutely divine!!! I didn’t melt all the chocolate and kept some back to drop into the batter at the end to leave chunks in – used 3 small eggs and the batter filled the 8×8 pan and rose no problem at all. A new favourite for sure!!
Kristen
May 24, 2018 at 4:07 pmHi! Regular white chocolate correct? Not baking white chocolate?
Shiran
May 25, 2018 at 3:46 pmYes, using high quality chocolate is best. I usually use white chocolate bars.
Ann
June 2, 2018 at 2:48 pmCan I use frozen raspberries?
Shiran
June 2, 2018 at 2:55 pmHi Ann, if using frozen raspberries don’t defrost them, use them straight from the freezer.